Potato Latkes
When I married into Mike’s family in the mid-sixties, I learned that potato latkes is one of the traditions of the Hanukah season. Of course, I liked them from the start, being a Tennessee gal, where potatoes, not rice is a staple; and, of course, onions, the second main ingredient. Other ingredients include eggs, salt, pepper and matzo meal. For our family, these days, making Latkes comes with the season – when potatoes and fall onions are harvested, usually early October. My earliest recipe came from a small paper book, The Art of Jewish Cooking, by Jennie Grossinger published by Bantam around 1960, which like the piano has traveled from Seattle, to New Orleans and on to Newfoundland in 1975. It is tattered, the outside cover is hanging on for dear life and it is often simply lost among the shelves of newer and bigger cook books. But for the record, my daughter did manage to rescue it for this occasion today.
Here is the original Potato Latke recipe. I haven’t used a recipe in years, I peel a large onion, begin to chop in food processor, add chunked potatoes, as they become smaller, more like diced or sliced texture, I drop eggs in top of blender, pulsate a couple of times. Pour into a mixing bowl and add flour to absorb liquid, with generous sprinkles of salt. I drop by tablespoons in hot oil, in old fashioned black skillet. Adjusting temperature, but keeping it hot. Latkes are smaller and a little thicker than pancakes and brown good on both sides because of eggs. I put paper towels on metal cookie sheets, lift onto carefully and keep in warm oven until serving. ( Proportions of onion to potatoes can be very generous, maybe one to four)
Adjust your recipe with experience. I have been doing this for years. Last night Mike said, I made the best potato Latkes he has ever tasted, mine included – this year! I have never used olive oil, as I find Latkes seem to absorb more oil if it is olive oil instead of canola oil. Good Luck! Let me know how it works out for you. ( Melba Rabinowitz, October, 2013)
2 eggs
3 cups grated, drained potatoes
4 tablespoons grated onion
1 teaspoon salt
l/4 teaspoon pepper
2 tablespoons cracker matzo meal
½ cup fat or butter
Beat the eggs and add the potatoes, onion, salt, pepper and meal.
Heat half of the fat or butter in a frying pan and drop the potatoes mixture into it by the tablespoon. Fry until browned on both sides. Keep pancakes hot until all are fried. As you are frying, add more fat or butter as required. Serves 8.
