Grandma’s Potato Latkes

// Published February 19, 2016 by alichtner

latkesIngredients:

This recipe serves 2:

One large potato  (Squeeze out as much liquid as possible.)

one large egg

Salt

 

Preparation:

Mix together and fry in oil.  You don’t have to add oil to the mixture because it will absorb a lot of oil in the frying.  Then I put on paper towel to drain.  That keeps it from being greasy.

 

Serve with cold sour cream.   Usually makes 4 nice big latkes.  3 for Eugene and 1 for me.

 

Notes:

However, when you make latkes it is different.  You want the latkes to be nice and golden, not dark.  When Eugene gets a desire for a latke, I take one nice potato and grate it.  But I drain off the starch.  The starch is what darkens so rapidly and it splatters all over.  Then I add one egg and a little salt.  Tasting is good, also for the kugel.  Mix the grated drained potato, the egg and a little salt and make the latkes in a frying pan and heated oil.  Fry until golden.  It will make about 4 latkes or 3 depending on how big you like your latkes.  You don’t need to add oil to this as it will pick up plenty of oil while frying.  In fact, I usually put them on a paper towel to drain off some of the oil.  Then you can serve with sour cream or apple sauce or both as you like it.

 

 

 

 

 

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