How To Make The World’s Best Latkes
Every family had their own special holiday traditions. Mine, for example, involves my mothers ample collection of menorahs that makes the Los Angles Fire Department VERY nervous on the last night when she lights then all (but it’s so festive!) and the cliche-ridden Chinese and movie on Christmas day.
Eli’s family makes latkes. But not just a few. They make a mountain of latkes, and rain down latkes on every holiday party within a fifty mile radius. This year, the family tradition migrated north, and we too engaged in a slightly scaled down version here in San Francisco. I say “scaled down” since we didn’t purchase any additional appliances for the frying or freezing of latkes, and completed the cooking marathon in under 6 hours.
I took ample pictures in the background and tried to stay out the of the way as she managed two frying pans and an electric griddle. After we wiped down the oil slick that overtook the kitchen, she agreed to share her recipe below, on the grounds that she was able to write in all of the secret details that make the latkes so ideal. Even Eli, a compulsive recipe-tinker, makes these exactly as described below. It is after all, Tradition!
Dedicated to my mother, the worlds best Latke maker. – Eli
Worlds Best Latke Recipe:
8 medium potatoes (russet works well)
1 large yellow/brown onion
3 heaping Tbsps. Matzo meal
1 heaping Tbsp. Potato starch
1 Tbsp. Kosher Salt
1 dash freshly grated pepper
3 large eggs
Vegetable oil
This recipe can be 4x or 8x, but make each batch as you work so your potatoes don’t turn brown.
Step 1: Open kitchen windows or else when you begin to fry your house will stink up.
Step 2: Mix Matzo Meal, Potato starch, salt, and pepper in a mise en place bowl.
Step 3: Crack three eggs in another mise en place bowl and mix with a fork.
Step 4: Quarter potatoes and onions then grate together in food processor.
Add Matzo meal, potato starch, salt, pepper and eggs to potato/onion mixture. Mix well. From this step forward it is important to move quickly so the potatoes don’t brown. To help with this process use multiple electric skillets.
Step 5: Cover bottom on electric skillet with oil and heat. Drop potato mixture by spoonfuls (or fingers if you’re fearless) into hot skillet, turn when brown on one side and brown on the other side. Allow oil to drain – paper bags work well if working in bulk. Serve immediately with applesauce, sour cream and/or jelly.
Latkes can be frozen in single layers separated by wax paper after they have cooled. To re-heat, pre-heat oven to 375 F for 10 minutes or until latkes sizzle. Serve.
December 11th, 2008 at 3:54 pm
1 1/2 eggs? Jesse this recipe is ridiculous :) My mom makes pretty good latkes but I’ll have to try your recipe
December 11th, 2008 at 4:18 pm
the chalkboard is a half recipe (so each batch would fit in our cuisinart) I would make the full recipe listed below. Or better yet, 4x it.
December 12th, 2008 at 2:21 am
The original recipe called for peeled latkes. Then Obama was elected, the minimum wage was raised and the potato peelers organzied a sit in. Turns out the non-peeled kind are even more delicious. Oh – and lucky for William, because he would have been at the forefornt of a new generation of forced labor.
December 12th, 2008 at 2:21 am
peeled potatoes that is. so hungry I can’t think straight
December 13th, 2008 at 7:56 pm
Yum, those look good!
December 18th, 2008 at 8:28 pm
Mmm… they look good but they’re so small! Does size matter?
December 22nd, 2008 at 2:35 am
What a great mix – beer and nosh. nu? even on the east coast we know from these things. look forward to trying the latkes recipe and will let you know how wonderful they are. thanks.
December 23rd, 2008 at 6:06 pm
[...] to bring to a traif themed Chanukah dinner? (Besides latkes!) Why Bacon Candy, of [...]
March 11th, 2009 at 4:47 am
[...] as we’re embracing the Jewish theme with this dish, we’ll be serving it alongside of a world class latke. In fact, Eli takes her commitment to latke frying so seriously, she’s signed on the be in [...]
March 11th, 2009 at 8:47 am
[...] Eli’s latkes! [...]
March 13th, 2009 at 5:38 am
[...] With this á la carte spirit in mind, beers will be available in small pours, by the bottle, and flights. Zak and I will be helping out on the beer end of things on the dining floor, answering questions and kibbitzing about beer, as well as delivering beer to the tables. Karen will be keeping a stern eye on us as she runs the front on the house. She’s provided me with a numbered map of the place, and really takes making sure that your food arrives hot and fast very seriously. She doesn’t need some nebbishy and klutzy beer-runners getting in the way and ruining her well oiled machine. While Zak and I apologizing for accidentally pouring beer on you, Eli will be contributing her skills in the kitchen ensuring that the latkes are fried to perfection. [...]
March 23rd, 2009 at 7:02 pm
[...] I’ll just admit it: Anthony’s brisket was better than mine. The latkes, of course, were fantastic, since Eli personally hand made every one. (Learn how to make your own, here) [...]
March 25th, 2009 at 5:37 am
Interesting recipe. I personally don’t use matzo meal or potato starch to hold the mix together (the egg is usually enough), and depending on how many I’m intending on cooking I prefer to hand grate the potatoes and onions. It doesn’t technically make a difference, but it has a great psychological effect and makes the end result taste better. Since that takes a lot longer, I usually grate the potatoes into a bowl filled with ice water to keep the potatoes from browning.
Most importantly though (and something I’m surprised this recipe skimps on), I squeeze as much liquid as I can out of the potato/onion mixture. Wet potatoes makes for latkes which fall apart while frying and soggier latkes when they come out. Squeezing out the moisture makes your latkes crispy and delicious. Matzo meal and potato starch can help keep the mixture together, but I say why bother with stuff that isn’t potato or onion in a latke. Plus, punching a wad of grated potatoes is a great way to relieve tension after you laboriously grated all those spuds by hand.
Also, I don’t think you’re using enough oil. Oil should be about half an inch deep in those pans. Skimping on the fry oil is simply an insult to generations of Jewish mothers everywhere!
March 31st, 2009 at 4:40 am
I found your blog on Google and read a few of your other posts. I just added you to my Bacon News Reader. Keep up the good work. Look forward to reading more from you in the future.
April 4th, 2009 at 6:19 am
Looks good. I may have to try making them.
May 4th, 2009 at 6:03 am
[...] Elianna’s Mom: Cinda – I think it’d be best if you looked away. Remember that time we made your latkes? Maybe you should just read that again instead. This post… well, I wouldn’t feel [...]
June 29th, 2009 at 1:11 pm
Mmmmmmmmmmm, they are making me hungry!
March 1st, 2010 at 11:35 am
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