Potato Latkes

Recipe for Didi's Latkes from Chef Scott Hoffner at J Macklin's Grill

2.5lbs. Russet Potato
1 Large White Onion
1 Granny Smith Apple
¾ C Matzah Meal
1/3 C Flour
¼ C Schmaltz
1.5 C Vegetable Oil
2 Eggs
Salt and Pepper

Shred potatoes using a hand grater or food processor. Place shredded potatoes in a bowl of ice cold water. Grate onion and apple into a separate bowl. Drain potato of cold water and ring potatoes in a cheese cloth until liquid is removed. Add potato to the onion and apple mixture. Add eggs, Matzah meal, flour, salt and pepper to taste and mix well.

Form little disks with potato and onion mixture. While doing that, warm the pan with oil and schmaltz. When oil is hot, approximately 350-360 degrees F, gently place disks in hot oil and cook on each side for two to three minutes until golden and crispy.

Place your delicious potato cakes on a wire rack and let rest or eat immediately. If you let them rest, reheat at 375 for 10 minutes.

These are excellent served with sour cream, smoked salmon, apple sauce, crème fraiche, caviar, green onions, or alone.



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