Every year for as long as I can remember my dad has made this recipe for our Hanukah open house party. This recipe includes measurements for 5lbs of potatoes, enough for about 10 people, but it is easily multiplied (our record is 15lbs). His trick is to let the latke mixture sit for about 20 to 30 minutes before frying, and then to squeeze out all the excess water with your hands as you make each patty. Removing this extra liquid from the potatoes makes the latkes extra crispy and light tasting. The other secret is homemade applesauce: so easy, and such a delicious contrast to the latkes. —HeviCooks
salt and pepper
corn or peanut oil
apples, and a foley mill
sour cream (for serving)
In This Recipe
Grate the potatoes, parsley and carrots. Chop the onion extremely thinly. Meanwhile, put the whole apples in a large pot with a lid over medium heat, with about a half inch of water.
In a large bowl, mix the grated veggies with matzo meal (we use Streit's), egg, and salt and pepper. Use your hands or a spatula to incorporate everything well. Let sit with a dishcloth covering the bowl for 20-30 minutes. Check on your apples- they should be getting nice and soft. Turn the heat down and keep the lid on.
Heat about 1 inch of oil, enough to keep the latkes floating, in a heavy bottomed skillet (we use cast iron). You want to get your oil very hot, but not smoking. You can put a single strip of potato in the pan to check that the oil is hot enough. Form patties with the potato mixture, using all your might to squeeze out the extra liquid. Fry until one side is brown and crispy, then flip. Lay the finished latkes to drain on paper bags. You can also keep them in a warm oven while the rest cook, but they'll likely be snatched straight from the plate. When the apples are very squishy, start putting them through the Foley Mill.
Serve the latkes with your warm homemade applesauce and sour cream. ENJOY!