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Latkes (Potato Pancakes)

Note: A traditional Hanukkah dish, adapted from 5 different recipes. Martha Stewart uses beer
in hers. A Washington Post recipe suggests substituting 1 cup of the potatoes with grated
zucchini, carrots, apples, or bell peppers. Chile Pepper Magazine adds roasted New Mexican chiles and uses olive oil for frying.  Cut recipe in half or use leftovers for brown bag lunches.  They are great cold. Mom Dorrington mashes her potatoes and adds curry and nutmeg.

Serve with warm applesauce, sour cream, and/or horseradish.

Makes 20

2 1/2 pounds baking potatoes, peeled
1 medium onion, finely grated
8 scallion greens, finely slivered
3 large eggs, lightly beaten
1 teaspoon baking powder
1 1/4 cps corn oil
1 cp all-purpose flour
2 1/2 t coarse salt
1/4 t freshly ground black pepper
2 cps matzo meal

Applesauce, for garnish
Sour cream, for garnish

1. Grate potatoes using the largest holes of a hand grater into
bowl of cold water. Food processor is OK, but avoid liquefying the potatoes. Transfer to
a colander to eliminate excess liquid.
2. Mix in onions. Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir to
combine.
3. Fold in matzo meal, blending well.
4. Heat remaining 1/2 cup corn oil in a large deep skillet over low heat. Drop batter by
heaping tablespoons into pan, creating pancakes about 3 1/2 inches in diameter; be
careful not to crowd them. Fry until underside is a deep golden brown, 3 to 4 minutes.
Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain latkes on a
paper towel-lined baking sheet.