There are as many latke recipes as there are Jewish mothers!
Note: When you make the latkes, your house will smell like them for several days. It’s a good idea to make them when you aren’t expecting guests.
Makes approximately 40 mini-latkes
1 medium onion, grated
5 or 6 potatoes (a firm potato such as Russett)
2 teaspoons lemon juice
1/3 cup matzo meal (in the Jewish food section at the supermarket or use all-purpose flour)
3 eggs, lightly beaten
Kosher salt and pepper to taste
Canola oil for frying
Homemade applesauce and/or sour cream
Cut the unpeeled potatoes in half and parboil them for 10 minutes. They should still be quite firm and not mushy.
Grate the potatoes in a food processor, and then drain them.
Mix the potatoes and onions in a medium bowl. Add the lemon juice, matzo meal, salt and pepper. Then add the eggs and stir to combine.
In a large heavy skillet, heat 1/4 inch of oil over medium-high heat.
Spoon mounds of the mixture into skillet (a couple of tablespoons for mini-latkes and four tablespoons for larger ones.
Flatten the latkes slightly with a metal spatula and fry the latkes until they are golden brown on each side.
Transfer the latkes to paper towels.
At this point, we freeze them on a cookie sheet. Once they are frozen, we transfer them to a plastic freezer bag. They keep for several weeks.
When you want to serve them, preheat the oven to 450 F. Place the latkes on a cookie sheet and crisp them for 5-10 minutes.
Serve with homemade applesauce and/or sour cream
Ellen Chenaux, Birchwood Inn, Lenox, MA
Bed and Breakfast Foodie