Return to Main Recipes Page/Return to Home Page

Potato Latkes, Ri's (P, KLP, TNT)
Source: My mother, Rita Goldberg, Z'L, as transcribed by her daughter, Ronny Wittenberg, Z'L
Serves: 10

6 large potatoes, firm
3 large or extra large eggs
2 large onions
1 box matzo meal
Salt and white pepper to taste
Cold water
Oil for frying

Peel the potatoes, then shred or finely grate them using a food processor, blender, or hand grater. Place grated potatoes in a large bowl of very cold water. Let soak at least 15 minutes.

In the meantime, peel the onions and finely grate or shred them. Beat the eggs, then add the onions. Drain the potatoes in a colander, squeezing out all the water.

Don't pour out all the soaking water. At the bottom of the bowl there will be an accumulation of a white, powdery substance. This is the starch from the potatoes. Pour off as much of the water as possible, without pouring out the starch.

Add the starch to the egg and onion mixture. Add potatoes. Add salt and white pepper to taste. Add enough matzo meal to make the mixture into a consistency similar to pancake batter.

Into a large skillet, with about 1/2" of very hot oil, place large serving spoonfuls of batter. Flatten each pancake with a spatula. Fry until crispy and golden on the underside. Turn and fry other side until crispy and golden. Drain on paper towels and serve hot.

Serve very hot with sour cream or Ri's Applesauce (click here for recipe).

Poster's Notes:
Crispy, light potato pancakes.

Posted by Morton A. Goldberg, DVM

Nutritional Info Per Serving: 41 Calories (kcal); 1g Total Fat; (31% calories from fat); 2g Protein; 5g Carbohydrate; 56mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates