Anshe Chesed Fairmount Temple was gracious enough to share its latke recipe with Patch. (Thanks a latke!) Get out the oil and give them a try.
Think yours beat these? Give us your own recipes in the comments, and don't forget to weigh in on our poll.
CRISP POTATO LATKES
- 3 large potatoes
- 1 sm. Onion
- 2 tbl. Flour
- 3 eggs
- 1 tsp. Salt
Grate potatoes and onion. Beat eggs well, add to potatoes. Add salt and flour. Mix well. Fry in frying pan in deep fat, dropping from tablespoon. Turn only when underside is golden brown. Fry on second side. Makes about 18 pancakes.
Delicious with apple sauce or sour cream!
From Tastes of Judaism: Fairmount Temple Cookbook, which you can order here. Republished with permission.
Donna Lipson
4:50 pm on Sunday, December 25, 2011
I always roll the grated potatoes in a towel to absorb the water. Supposedly this makes them crisper?
Kaye Spector
9:15 am on Monday, December 26, 2011
this is a great tip. thanks! we always blot ours on paper towels after cooking, too, to cut down on the oil.
Donna Lipson
8:35 pm on Monday, December 26, 2011
Hi Kaye,
I roll the potatoes in a towel BEFORE cooking and yes, definitely blot on paper towels.
This is supposed to make them crispier and absorb less oil. And always use brown Idaho potatoes and not red ones. New potatoes have more water.
Kasha Legeza
10:05 am on Tuesday, December 27, 2011
Mmmm, our family is having Chanukah dinner tonight with good friends -- and the latkes are my absolute favorite part of the meal!
James Thomas
12:06 pm on Tuesday, December 27, 2011
As a lifelong, committed Catholic I can only say: serious consideration is being given to a late life conversion. Bring on the latkes.
Le'ah Keturah-Sarah Krzywkowski
11:08 pm on Tuesday, December 27, 2011
My famous sweet potato Rosemary latkes. By Hilary Flexer:
About 8 regular size potatoes peeled and finely grated
About 1-2 jumbo sweet potatoes or yams peeled and finely grated
1 large or 2 small onions grated ( or pulsed finely in processor)
About 1/4 Cup Matzo Meal
2 eggs
1tsp salt
Abt 1/2 tsp cracked black pepper
1 tsp dried Rosemary rubbed between the palms and broken up
Mix all the ingredients well in a bowl. Mixture should not be too watery. If too watery, add just a little extra matzo meal.
For best results, use a regular mixing spoon to portion out the latke batter ( can't make them too big as they will break apart in the hot oil and burn). They come out real well when fried in 1-1/2 inches of oil in a cast iron skillet. Keep an eye on the temperature. fry on both sides until they are a rich golden brown. Blot with towels.
Afi-Odelia Scruggs
9:53 am on Wednesday, December 28, 2011
I love sweet potatoes. I'm definitely going to try this recipe. Thanks Hilary.
Le'ah Keturah-Sarah Krzywkowski
12:16 am on Wednesday, January 18, 2012
My pleasure! Hey, if you think of a way to make it better, please let me know! :0)