13 May 2010 ~ 3 Comments

Potato Latkes

We had a delightful dinner with friends this evening. Under her watchful eye and expert guidance, my friend Jenn and I prepared Matzo Ball Soup and Potato Latkes. Both were absolutely delicious, and I’m looking forward to making them in my own kitchen soon!

Potato Latkes

6 potatoes, quartered
1 small onion, grated
3 eggs
1 tsp salt
1/4 tsp pepper
1/4 cup flour
1 TBSP oil
2 tsp baking powder

oil for frying

Grate potatoes, and drain well (or pat to dry) Blend with remaining ingredients. Drop spoonfuls onto hot oil, and fry until brown on both sides, turning only once. Serve with applesauce and sour cream.

3 Responses to “Potato Latkes”

  1. Taylor 2 July 2010 at 12:52 am Permalink

    Yum I haven’t had these for awhile… We call them “Mock Fish” in my family though, I have no idea why but! Lol

  2. Devorah 28 August 2012 at 8:19 am Permalink

    From my experience (a life-time of polish/jewish cooking). There is too much baking powder (cut it in half) in your recipe and too little onion. Make sure the onion is at least as big as the potatoes. Add more flour if the mixture seams watery. Potatoes and onions can vary in water content. Too much could cause an “off” flavor. I like to drain them on paper towels to remove as much oil as possible and keep them crispy.

  3. Devorah 28 August 2012 at 8:21 am Permalink

    oops the Too much causing an off flavor refers to the baking powder.


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