Grandma Silver’s Potato Latkes

Updated at: Thu, 17 Aug 2023 13:06:15 GMT

Step 1

1. Wash your potatoes. Peel your potatoes and cut into 8ths. Place cleaned and cut potatoes in bowl of cold water.

Step 2

2. Wash and peel your onion. Cut into 8ths. Add to the cold water.

Step 3

3. Get out your oil and a large frying pan. Put about 1/2” of oil in your pan.

Step 4

4. Set a platter with several layers of paper towels on it , to soak up the oil after frying the Latkes, near your stove. Alternatively, you can just place layers of brown grocery bags next to the stove to drain the Latkes on. Get out a pancake flipper spatula to flip your Latkes. Get our two large bowls and a mesh strainer to use with one of your bowls. Get out your food processor and it’s steel blade.

Step 5

5. Place some onions and potatoes into your food processor fitted with the steel blade. (I do 2-3 handfuls at a time.) Push PULSE and count to 10. Repeat till no chunks remain.

Step 6

6. Dump the potato-onion mixture into the strainer over one of your bowls. With your hands, feel for lumps. Put the lumps back into your food processor. Repeat Steps 5&6 till all of the potatoes and onions are processed.

Step 7

7. After all of the processed mixture has drained, dump the liquid, put the strained potatoes into the second bowl (I put the processed mixture into the strainer, let the liquids strain out while I process the next batch of mixture, then before I put second batch into strainer, I put the mixture into second bowl, then I put the next batch into strainer in first bowl. Repeat till all the potatoes and onions are done. Heat up the oil in your frying pan . Then, to your second bowl, add your egg, flour or matzah meal, the white residue at the bottom of the first bowl which is starch, salt and pepper, and 3/4 tbsp. of oil. Mix well. Work quickly so your Latkes don’t turn brown.

Step 8

8. When the oil is sizzling hot, gently drop in heaping serving spoon amounts of mixture into oil. (I usually fry 4 Latkes at a time. ). Flip then over when the tops begin to look dry and the bottoms are golden brown. Fry the flip side till golden brown and both sides look cooked. When cooked, transfer to platter or brown bags. Repeat till there is no mixture left.

Step 9

9. Serve hot with applesauce, sour cream, and ketchup on the side.

Step 10

Recipe serves 2-4 depending on how much your family likes Latkes. I usually triple the recipe. If there are leftovers, they freeze well then when ready to serve, defrost, retry, or bake in the oven on a rack over an aluminum foil covered cookie sheet. I usually serve the leftovers during the remaining days of Chanukah, and I regret them. Latkes should be crisp on the outsides and smooth inside. If your Latkes turn brown, they may be ugly but are still good to eat.

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