Dedicate and Celebrate by Barry Rubin & Family

Author:Barry Rubin & Family [Rubin, Barry]
Language: eng
Format: epub
Publisher: Messianic Jewish Communications

Latkes

3 cups of raw, grated potatoes

1 small grated onion

2 eggs, lightly beaten

1 tsp salt (to taste)

1 heaping tbsp of flour or matzah meal

1/4 tsp baking soda

1/8 tsp pepper (to taste)

oil for frying

sour cream or apple sauce

Peel and grate (by hand or by food processor) the potatoes and onion, squeezing out as much of the liquid as you can. Add the remaining ingredients in the first group.

Heat the oil in a frying pan, about 1/4” in depth. When hot, drop the latke mixture into the oil to fry. Note: the size of latkes vary quite a bit—from ones that look like gezunteh (healthy-sized) burgers, to those that look like the silver-dollar size pancakes you get at a diner. This will ultimately be up to you. If the latkes are served as a kind of dessert or side-dish, the little ones may work best. But if you regard them as the main dish, the burger-size might make more sense.

Fry them until they are crispy on the outside and cooked on the inside. Then place them on paper towels to absorb the extra oil. As to the yield, this will depend on the size of the latkes—anywhere from 8 large to 24 small ones. They can be served immediately (this is best—nice and hot and crispy) or stored and served later (definitely less desirable but sometimes necessary).

On sour cream vs. apple sauce: This is one of those preference things. I’m partial to sour cream; my husband’s family preferred apple sauce. My suggestion? Try them both, then decide!

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