The Bunny says it is pronounced “Lat-kahs.” I say, “Lat-keys.” Obviously, I am correct on my pronunciation, as I am in all things. Whether you want Latkes or potato pancakes, this is the only recipe that you need.
- 2 russet potato – about 1.5 lbs
- 1 yellow onion – about .5 lbs
- 1/4 cup matzah meal
- 1 egg
- 1 tsp baking powder
- 2 tsp kosher salt
- freshly cracked black pepper
- 1 cup vegetable oil, or more
- Peel and grate the potato and onion. I use my food processor, as I rarely make one batch. Totty insists on hand grating (as long as somebody else is doing the work!) Immediately put the veg into a colander lined with a kitchen towel. SQUEEZE out all liquid – it is your enemy!
- Place the dried veg into a large bowl and add the matzah meal, egg, baking powder and salt. Be generous with your black pepper. Mix it all together. If you like more custardy latkes, add a second egg.
- Heat a skillet or griddle over medium heat. Add a slick of oil, and when it shimmers, drop in spoonfuls of latke batter. Gently flatten the batter so everything gets nice and crispy. Do not be stingy with the oil here. The latkes will be pale and sad without enough oil.
- After about 3 minutes the bottoms should be nice and browned. Carefully flip the latkes over and cook on the other side, about 2 minutes. Add more oil if needed. When the flip side is brown, remove to a brown paper grocery bag to drain. Eat!
We like our latkes served with homemade applesauce as a side to roast chicken or brisket. You can also use sour cream.
My grandpa, Papa Joey, insisted that the latkes be eaten straight from the fire, and we would all gather into the kitchen, grabbing the hot, greasy latkes from the paper bag and eating them with our fingers. It was the original family time.
Now, we fry the latkes before the guests get there and keep them warm in a 250* oven. The Bunny is an evil genius and likes them with caramelized onions and sauteed chunks of Romanian Salami as an indulgent holiday dinner.