Leviathan Jewish Journal at UC Santa Cruz

Latke

Savta’s Latke Recipe

This article appeared in the Winter 2014 edition of Leviathan Jewish Journal.

Total time 30 minutes

Makes 12 latkes

Ingredients

3 pounds russet potatoes

1/2 cup finely chopped shallots or onions

4 large eggs, beaten

4 tablespoons flour

2 teaspoons salt

freshly ground black pepper

canola oil or vegetable oil

Directions

First peel the potatoes. The potatoes can either be grated or put in a food processor to be grated. Squeeze the potatoes to drain liquid, and set aside. Let the liquid separate into starch and water, re-add the starch to the potatoes. This step will help keep the latkes together. Add shallots, eggs, salt and ground pepper. In a cast iron or other heavy pan on medium heat 1/4 of an inch of oil until hot. Drop about two tablespoons of the mixture into the pan and cook for about 4 minutes per side. Latkes should be eaten right away. To keep warm, place latkes on a baking sheet lined with paper towel to drain the oil and put then in the oven at 200 degrees. Serve with applesauce and enjoy!

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