Directions: |
Directions:Combine all ingredients. Mix well. Drop pancake mixture by the tablespoonful onto a hot generously greed large fry pan with butter or oil. If you like thin, crisp pancakes, flatten with the back of the spoon. Fry on both sides until brown. Serve piping hot with sour cream (and applesauce.)
This recipe should serve 4-6 people, but if you seldom eat latkes, you may decide to make them the whole meal! We do!
This recipe is from the cookbook, Love and Knishes by Sara Kasdan. My tattered copy was purchased in 1966, the year after I was married when I was first learning how to cook Jewish recipes from my dear mother-in-law.
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Personal
Notes: |
Personal
Notes: I can't count the number of potato latkes we've made over the past 55 years.
We used to have large Open House Chanukah parties for our Jewish and non-Jewish friends and their families. Decorating cupcakes was set up in the family room for all the children. We lit the Chanukah candles and Richard recited the blessing from the stairs looking out over everyone. He cooked well over a hundred latkes during the parties. Guests would congregate in the kitchen so they could eat their latkes fresh out of the frying pans.
During the pandemic, we made latkes for ourselves twice during Chanukah. They were as delicious as ever and reminded us about how much we look forward to being with our family and friends again for Chanukah, the holiday which celebrates the miracle of Freedom.
I think we all have empathy. We may not have enough courage to display it. ~ Maya Angelou
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This recipe for Potato Latkes (potato pancakes) is from