For a basically simple food, there are a lot of opinions about THE way to make latkes. But I think it all boils down to what you grew up with—and these are it for me, my grandmother's simply perfect recipe.
Nana made latkes for almost every holiday gathering. I had no idea they were Hanukkah food until I was well into adulthood!
Makes about 20 latkes
4 white potatoes (about 1 pound), peeled and grated
4 eggs, lightly beaten
1/4 cup matzo meal
2 teaspoons kosher salt, plus more for sprinkling
1 teaspoon freshly ground black pepper
Vegetable oil for frying
Preheat an oven to 200°F. Place a rimmed baking sheet on the middle rack.
In a medium mixing bowl, combine the potatoes, eggs, matzo meal, salt and pepper; set aside.
In a large skillet, pour the oil to 1/4-inch deep. Heat on medium high to 350°F, until the end of a wooden spoon inserted into the oil slowly causes gentle bubbling around the wood. Spoon the latke mixture into the oil 3 tablespoons at a time, making pancakes about 3 inches in diameter. Don't crowd the pan or the temperature of the oil will drop too steeply. Cook for 1 1/2 to 2 minutes, until nicely browned. Turn and brown the other side, 45 to 60 seconds more.
Remove the latkes to drain on paper towels. Immediately sprinkle with additional salt. Transfer the finished latkes onto the baking sheet in the oven to keep warm while you cook the rest. (Add more oil as needed.)
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.