Methodist Latkes

November 21, 2010
1 Ratings
  • Serves 4
Author Notes

I can only imagine that my friend Amy, who gave me her Bubbe's recipe for latkes when I expressed a wish to try my hand at them, would be more horrified by my decidedly non-kosher practice of frying them in bacon fat than she was when I told her I used flour in place of matzoh meal to tie them all together. She also was somewhat nonplussed when I told her I preferred apple butter to applesauce with them. I didn't even get into the fact that my very favorite topping for a crispy, crunchy latke with a soft, creamy inside is an over easy egg. Also fried in bacon fat. - Kayb —Kayb

Test Kitchen Notes

This recipe combines tradition with a few twists that work perfectly. The substitution of flour versus matzoh meal worked well to meld ingredients together. The real delight came in the crispiness of the latke and the bacon flavor highlighting the simple potato. I loved the addition of the fried egg, but the latkes can certainly can stand on their own. —ashleychasesdinner

What You'll Need
  • 3 medium russett or Yukon Gold potatos, peeled and grated
  • 1 medium onion, grated
  • 1/2 tablespoon lemon juice
  • 1 large egg, beaten
  • 1/4 cup all-purpose flour
  • salt and pepper to taste
  • 4 more eggs
  • bacon drippings, for frying latkes
  1. Line a colander with paper towels. Grate potatos into colander (or dump out of food processor), top with more paper towels, and press out as much excess liquid as possible.
  2. Remove towels, and sprinkle potatos with lemon juice. Leave to drain while you grate the onion and heat your bacon drippings in skillet.
  3. In large bowl, stir together potatos, grated onion, salt, pepper, flour and egg. Move mixture to one side and set bowl on a slant so any more liquid draining off potatos will puddle in low point of bowl.
  4. When a drop of water flicked into oil (which should be on medium high heat) sizzles vigorously, dip 1/3 cup of potato mixture and slide into skillet. Flatten slightly. Fry four or five latkes at a time, depending on size of skillet, leaving plenty of room to turn when first side is golden brown (about 5-6 minutes)
  5. Fry other side 4-5 minutes, and drain on rack over paper toweling. Place rack in oven turned on warm while you fry remaining latkes.
  6. When latkes are finished, fry four eggs in remaining bacon drippings. Be sure yolks remain runny.
  7. Serve atop latkes, with apple butter, bacon and toast on the side.

See what other Food52ers are saying.

  • boulangere
  • creamtea
  • MakeThatMakeThis
  • vvvanessa
  • drbabs
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

5 Reviews

boulangere October 2, 2011
Rules are made to be . . . . Love your title!
creamtea September 25, 2011
I just gotta say, I love that title!
MakeThatMakeThis November 23, 2010
oooh, bacon. delish!
vvvanessa November 22, 2010
great name! i, too, take the non-kosher route and fry mine in bacon fat, also served with a fried egg on top!
drbabs November 22, 2010
I love your recipe name! And while they sound delicious, they probably wouldn't work for Chanukah!