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Dec 1, 2010 08:27 AM

looking for new Potato Latke recipe

This is mine:
1 egg
3/4 med onion - coarsely cut
1-11/2 tsp salt (lean toward the 1 tsp)
3 TBS matzo meal
3 cups diced raw potatoes

In blender -egg, onion, potatoes & salt - grate on low speed - enough to cut up BUT NOT MUSH!
(as soon as the last potatoe is pulled down turn off blender). Stir in matzo meal to make thick pancake consistancy. Drop into hot oil and fry till brown.

I plan on grating the potatoes this year with my food processor and letting them drain in colander - maybe along with grated onion to drain and then with paper towels try to dry even more. I looked on epicurious and was surprised that many don't use a thickening component.

I would love your own tried and true recipe.
Happy Chanukah!

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  1. Basically the same recipe, but we hand-grate on a box grater and dinner invariably includes shredded knuckle. Gotta work fast for this one, though; and use a clean pillowcase to get the majority of the starch out of there so latkes are crispy, not gummy.
    Great success was enjoyed one year with sweet potato latkes that had apple grated into them....

    2 Replies
    1. re: mamachef

      have you tried the food processor to shred instead of the knuckle method?

      1. re: smilingal

        We have done that and our general conclusion was that it destroyed too much of the internal molecules. They weren't at all bad; it's just not what we were "used to." Which, in the case of family-specific holiday foods, is all that matters. : )

    2. Rather than using the shredding blade, I do my potatoes in the FP by pulsing with the chopping blade. I think that the shredding blade leaves the potatoes too coarse for a traditional style latke.

      My recipe is similar to yours except that I also add about 1/2 tsp of baking powder and generous grinds of fresh pepper.

      2 Replies
      1. re: masha

        As I have been researching I have learned that many others use baking powder - as well as using the method of allowing the potatoes to sit in cold water for a while - then after removing the potatoes, saving the water and waiting for the starches to settle to the bottom - slowly pour out the water and then use the potato starch - almost sounds like a science experiment to me! - also I did read of others who had used the method I was going to try of using the salad spinner to get out as much moisture as possible! Who would have thunk that such an old recipe would yield so many new methods!

        1. re: smilingal

          I've been using the salad spinner method for latkes and hash browns for years. This yields the most consistent browning, with no mushy center. Definitely a crowd-pleaser.

      2. I have always used the Frugal Gourmet's. Delicious with apple sauce and sour cream (gotta have both).

        1. The original comment has been removed
          1. Not traditional, but I like to add a little shredded zucchini to mine.

            2 Replies
            1. re: LA Buckeye Fan

              And Buckeye, if you ever make zucchini fritters, add a little shredded potato; they'll absorb much less cooking oil.