Grandma Arlene's Latkes

Abby Reing

photo: bon appetit

photo: bon appetit

In my house, the scent of hot frying oil is unfamiliar to the kitchen. We do not often fry food, not only for health reasons, but due to the mess it creates in the kitchen. But on Hannukah, there is an exception. Hannukah is the holiday of lights, of oil, and most importantly, of latkes.

My Grandma Arlene put together a cookbook, It Tastes Better with Schmaltz, a collection of our family’s most popular Jewish recipes- from Gefilte Fish to Tzimmes, most recipes accompanied by a little story. In this binder of laminated pages, you can find the recipe for latkes. Hand shredded potatoes, of course. Jewish or not, everyone loves these delightful crispy potato pancakes as a side to any meal you might be making for dinner… so get peeling!

Recipe:

  1. Peel potatoes and grate (by hand). Squeeze to drain water, and place into another bowl.

  2. Grate onion

  3. Beat eggs well and mix with the rest of the ingredients

  4. Drop 1-2 Tbsp into hot oil. Cook approx. 3 minutes on each side, until golden brown.

  5. Remove from oil, allowing to drain on paper towels.

  6. Serve with apple sauce and sour cream!

  • 3-4 large potatoes

  • 1 onion grated

  • 2 large eggs

  • 1/4 cup flour

  • 1 1/2 tsp baking powder

  • salt & pepper

  • fry oil (vegetable, peanut)

  • apple sauce & sour cream (for serving)

Crème de Cornell