I really really love potato latkes. it can be a mess making them, but they are good. watch here and learn how we do it.
Eric's Potato Latke Recipe:
6 Russet Potatoes, peeled and grated
1 smaller onion, grated
1 egg
6-8 saltine crackers or matzoh cracker, broken up.
salt and pepper
Mix the potatoes, onion, egg, and crackers in a large bowl. Add salt and pepper. Remember, potatoes can take a lot of salt.
Heat canola oil in a heavy fry pan, and over medium to low heat, spoon a heaping serving spoon portion of the mixture into the pan for each latke. If you want to be authentic, you can fry them in chicken fat.
Allow room between the latkes so you can flip them. Be careful not to burn them, if they are done on the outside before being done in the inside, turn down the heat.
When they are nicely browned on the outside, remove to a plate piled with several paper towels to cool for a minute, then its best to eat them right away. You can keep them warm for a while covered with a towel in a warm oven.
Serve with applesauce and sour cream.
©2008 Eric Rochow
Jacquelyn Phelps
I make something like Latkes for breakfast every so often. I wash and grate the potatoes. Then, sometimes I add some grated onion. I always season the potatoes with salt and pepper. Then, I add a little olive oil to the frying pan and drop a scoop of potato mix into the hot oil and let it fry until it is firm enough to
flip over. Then, I serve them with eggs over easy. I don't add anything to the potatoes because I am gluten-free, but the potatoes will stick together because of the natural starch. Try them. They are awesome!
Eric Gunnar Rochow
i have some potatoes from the garden, and this is what i am making, thx, eri c
Abigail
Long live latkes! Never tried to put matzos in there and right now I am going to try it. Apple sauce: good idea too. Some I know sprinkle sugar (preferrably Arenga palm sugar or raw cane sugar: healthier and fair trade too) mixed with cinnamon on top of them.
Great you shared this with us!