Latkes

by Irving Greisman

Latkes
Equipment
  • large frying pan
  • medium sized bowl
  • large bowl
  • measuring cups
  • measuring spoons
  • food processor
  • 2 forks
  • large knife
  • pairing knife
Ingredients
  • 2 large Russet Potatoes
  • 1 large onion
  • 4 cloves of garlic
  • olive oil
  • 2 eggs
  • 1 cup of matza meal
  • 1 teaspoon salt
  • ½ pepper
Notes
  • Sizzling: When the raw latke is placed in the frying pan, it should sizzle. If it does not, then the oil is not hot enough.
  • Salt: I am not a fan of salt. I rarely use it. However, latkes need salt.
  • Garlic: The secret to my latkes is garlic.
Instructions
  1. Cut potatoes and onions so you can feed them into the food processor.
  2. Mince the garlic
  3. Beat the eggs and add salt, pepper and minced garlic
  4. Put potatoes and onions in food processor and transfer to larg bowl.
  5. Add matza meal and eggs to bowl and combine
  6. Heat frying pan on medium flame for 3-4 minutes.
  7. Add enough olive oil to cover 1/8th inch of frying pan.
  8. Let the oil heat up for 1 minute.
  9. With your hands take 1-2 tablespoons of the potato mixture and form into a flat 1/4 inch oval.
  10. Place it into the pan. The pan should sizzle. If it does not, wait another 30 before putting in the next latke.
  11. If it still does not sizzle, raise the flame slightly.
  12. After 4-5 minutes, the latke should be ready to be turned over.
  13. Cook for another 3 minutes on the other side. You may need to flip the latkes over a few more times.