Eastern European style potato latkes
I remember my aunt being an excellent cook and Potato latkas were one of her specialities. Here is her recipe. The trick is to makes sure to properly drain the liquid from the potatoes and to fry on a high heat to ensure that the latkes sear on the outside instead of absorbing too much oil.
Makes about 24 latkas
- 3 cups of potatoes, grated into long strips
- 1 cup of grated carrots
- 2 eggs, beaten
- ½ onion, grated and drained
- Salt and pepper to taste
- 3 Tbsp of flour, corn flour or matza meal
- Oil for frying (canola, vegetable or corn)
- Apple sauce and sour cream optional but highly recommend.
- Large bowel for mixing
- Large frying pan
- Tongs or spatula
- Brown paper bags or paper towels
- Grate potatoes into long strips.
- Place potato strips into strainer and drain.
- Grate onions and strain excess liquid.
- Grate carrots and also strain excess liquid.
- Combine potatoes, carrots, onion and eggs into bowl. Make sure that the mixtures is not to liquidy and that there is enough egg to bind.
- Heat oil in frying pan over high heat.
- Drop tablespoon sized dollops of the potato mixture into the oil and fry on each side until golden.
- Remove from pan and drain excess oil on brown paper bags or paper towels.
- Serve with apple sauce and sour cream.
What you should know
This recipe comes from the excellent and informative book A Different LIght: the Hanukkah Book of Celebration edited by Noam Zion & Barbara Spectre which can be found at Haggadahs R Us