I really really love potato latkes. it can be a mess making them, but they are good. watch here and learn how we do it.
Eric’s Potato Latke Recipe:
6 Russet Potatoes, peeled and grated
1 smaller onion, grated
6-8 saltine crackers or matzoh cracker, broken up.
salt and pepper
Mix the potatoes, onion, egg, and crackers in a large bowl. Add salt and pepper. Remember, potatoes can take a lot of salt.
Heat canola oil in a heavy fry pan, and over medium to low heat, spoon a heaping serving spoon portion of the mixture into the pan for each latke. If you want to be authentic, you can fry them in chicken fat.
Allow room between the latkes so you can flip them. Be careful not to burn them, if they are done on the outside before being done in the inside, turn down the heat.
When they are nicely browned on the outside, remove to a plate piled with several paper towels to cool for a minute, then its best to eat them right away. You can keep them warm for a while covered with a towel in a warm oven.
Serve with applesauce and sour cream.
©2008 Eric Rochow