My mother made latkes once a year for tradition's sake, using the recipe in the Temple Beth El "Measure for Pleasure" cookbook, circa 1958. The temple ladies devoted two pages to jello molds, an entire section for kugels, but one entry for latkes contributed by "The Committee." Three grated potatoes, baking powder, salt, a little grated onion and an egg. The latkes of my childhood were flat and crunchy, but they weren't very pretty. This updated version is still traditional, but it has a silky interior, a crunchy crust and holds together beautifully in the frying pan. I've also made these with caramelized onions and garlic. The bite of the raw onion here is a more traditional taste. —MarthaLynn
4 to 6
large Idaho potatoes
Yukon Gold potatoes
vegetable or chicken broth
medium onion, minced.
In This Recipe
Peel the Idaho potatoes and grate in a food processor to make 5 cups.
Rinse the grated potatoes in cold water until the water runs clear. Set aside to drain in a colander. If they darken, rinse and drain again to remove the starch.
Scrub the Yukon Gold potatoes, quarter, and simmer in the broth, stirring occasionally to make 1 1/2 cups of mashed potatoes. Set aside to cool.
Mix eggs, salt, baking powder, pepper and flour in a large bowl.
Add the drained Idaho potatoes, the cooled Yukon mash, the minced onions and stir.
Preheat oven to 400.
Heat peanut oil in a large frying pan.
Drop heaping tablespoons of the mixture into the frying pan. Flip when the outside edges are deep brown and the top edges begin to appear cooked. Brown the reverse sides.
As each batch comes out of the frying pan, transfer to a parchment paper-lined baking sheet. (Be sure to use a cookie sheet with sides.)
Bake a completed tray of latkes for 10-12 minutes, or until oil bubbles.
Remove from oven and pat excess oil with paper towels.