Bubbe's latkes are flavored simply with onion, salt and pepper, and are mixed with matzo meal to crisp up nicely when frying. These latkes are great for making ahead of time and they keep in your freezer for up to 3 months, so you can pull them out, reheat them, and eat them whenever you have a craving.
- 5 large potatoes
- 1 small onion
- 2 large eggs lightly beaten
- 1 teaspoon salt, or to your taste
- 1/8 teaspoon pepper
- 1/4 cup white flour or matzo meal
- vegetable or olive oil, for frying
Preparation time 20mins
Cooking time 40mins
Grate the raw potatoes alternately with the onion into a large bowl or cut the raw potatoes and onions into small chunks and process them in a blender or a food processor. Do not remove the liquid from the potatoes.
Mix in the eggs, salt, pepper, and flour or matzo meal into the potatoes. Let the mixture stand for 5 minutes to thicken a little bit.
In a large frying pan, heat oil, 1/8 to 1/4-inch deep, over medium high heat until it is hot, but not smoking.
To form each latke, use a large spoon to transfer some the potato mixture to the pan. Fry the latkes until they are well browned on both sides and crisp around the edges. Drain them on paper towels. Latkes can be served immediately or kept warm in the oven at 250ºF. Serve with applesauce and sour cream.
They can also be frozen between layers of aluminum foil and kept in your freezer for up to 3 months. To reheat, place the frozen latkes in a single layer on a baking sheet in a 400º pre-heated oven for 5 to 6 minutes, until they are crispy around the edges.
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