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Potato Latkes with Applesauce and Sour Cream

in Diana's Recipe Book

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Servings: Makes 16 latkes
2 pounds Idaho potatoes
1/2 cup matzo meal
4 eggs, lightly beaten
Salt and freshly ground pepper, to taste
Vegetable oil, for frying
Applesauce and Sour Cream, for serving

1). Fit work bowl of food processor with grating disk. Cut potatoes into pieces to fit feed tube; grate potatoes, using medium pressure. Remove to colander, squeeze dry, and place in mixing bowl.

2). Add matzo meal and eggs, and stir to combine. Add salt and pepper. Mixture should be firm but moist.

3). Heat 1/4 inch vegetable oil in skillet unrtil very hot. Form some potato mixture into patties and add to hot oil. The size of the patties really doesn't matter. Cook as many as will fit in the pan in one layer at a time.

4). When latkes are golden on bottom, turn them over and brown other side. Remove to paper towels and keep warm in a 200 degree F oven (set at lowest temperature in a Celcius oven) while you cook the rest. Serve hot with applesauce or sour cream.

Makes approximately 16 latkes.

Source: Recipe adapted from The Hadassah Jewish Holiday Cookbook
Recipe by Florence Barkan and Susan Grodnick, Roslyn Heights Hadassah, New York

Date: November 21, 2003

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