Straight from the kitchen of Arlene Gutterman, this traditional latke recipe is a big hit with the Our State staff each year at Hanukkah. Enjoy.
Makes approximately 8 latkes. Double or triple recipe as needed.
- 1 pound of potatoes (I prefer Yukon gold, but many folks like a starchier potato)
- 1/2 med onion grated
- 1 large egg
- matzo meal (please don’t use a substitute, i.e. flour)
- salt to taste
- white pepper to taste
- vegetable oil for cooking
- applesauce and sour cream (for serving)
Peel and grate potatoes. Drain off their liquid and transfer to bowl. Grate onion and drain off liquid and add to potatoes. Stir in egg, salt & pepper. Mix well.
Add just enough matzo meal to get the right consistency which is difficult to describe. You want the mixture to hold together well enough so it does not fall apart when you gently lay it in the hot oil.
Heat about a 1/4 cup oil in a 12-inch skillet to medium high. Work in batches of about 4 latkes at a time. Take a large spoon of the latke mixture and gently lay it in the hot oil. Do not flatten as you cook, latkes will take shape on their own. You want the latkes to sizzle when they hit the pan, and not just hang out in the oil waiting for it to get hot. You’ll end up with a soggy mess if this happens.
When the edges brown, take 2 forks and flip over. When the second side browns, turn over one more time for a final crisp.
Transfer to paper towels to drain.
Serve with applesauce and sour cream. Sounds weird, but trust me – I’m a Jewish mother! Happy Hanukkah!