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Latkes: Crispy or Soft?

Get the Fairmount Temple recipes and vote in our poll!

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 December 25, 2011 at 09:50 PM
I always roll the grated potatoes in a towel to absorb the water. Supposedly this makes them crisper?
Kaye Spector (Editor) December 26, 2011 at 02:15 PM
this is a great tip. thanks! we always blot ours on paper towels after cooking, too, to cut down on the oil.
Donna Lipson December 27, 2011 at 01:35 AM
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 December 27, 2011 at 03:05 PM
Mmmm, our family is having Chanukah dinner tonight with good friends -- and the latkes are my absolute favorite part of the meal!
James Thomas December 27, 2011 at 05:06 PM
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 December 28, 2011 at 04:08 AM
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 December 28, 2011 at 02:53 PM
I love sweet potatoes. I'm definitely going to try this recipe. Thanks Hilary.
Le'ah Keturah-Sarah Krzywkowski January 18, 2012 at 05:16 AM
My pleasure! Hey, if you think of a way to make it better, please let me know! :0)

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