"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grandma Bess’ Latkes (Jeff’s Grandma) Recipe

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This recipe for Grandma Bess’ Latkes (Jeff’s Grandma), by , is from The Yahn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jeff Grainger

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 potatoes, peeled
1/2 medium yellow onion, peeled and quartered
1 large egg
2 tablespoons matzo meal or unseasoned dry breadcrumbs
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup canola oil or chicken schmaltz, or a combination of both
Homemade applesauce, for topping (sour cream if you’re a gentile!)


Directions:
Directions:
Heat the oven and fit one baking sheet with paper towels and another with a cooling rack. Arrange a rack in the middle of the oven and heat to 200°F. Line 1 rimmed baking sheet with a double layer of paper towels. Fit a wire cooling rack into another baking sheet. Set both aside.

Cut each potato in half crosswise. Grate the potatoes and onion using the shredding disk of a food processor.

Toss the latke ingredients together with your fingers. Add the potatoes, onion, eggs, matzo meal or breadcrumbs, salt, and pepper to the bowl of starch. Mix with your fingers. Set batter aside for 10 minutes.

Heat the oil. Place the oil or schmaltz (or a combination of the two) in a large skillet so that when melted there is a depth of 1/4 inch (for a 10-inch skillet you'll need 1 cup of melted oil/schmaltz). Heat over medium-high heat until a piece of the latke mixture sizzles immediately.

Form latkes one at a time. Scoop 1/4 cup of the mixture and flatten with your fingers to a 4-inch patty, making sure to squeeze as much liquid out as you can.

Fry the latkes until golden on both sides. Slide the latke into the hot oil, using a fork to nudge the latke into the pan. Repeat until the pan is full but the latkes aren't crowded. Cook until deeply golden-brown, 4 to 5 minutes per side, adjusting the heat if necessary.

Drain the latkes. Transfer the latkes to a paper towel-lined baking sheet to drain for 2 minutes.

Serve immediately with applesauce and sour cream, or transfer the latkes to the wire cooling rack set in the baking sheet and keep warm in the oven for up to 30 minutes while you continue cooking the rest of the latkes.

 

 

 

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