I’ve always been intimidated by latkes. I’m not sure why, perhaps some sort of latke trauma experienced in my youth. My father is generally in charge of latkes at our house. Someday I’ll make them all by myself – but for now I’m happy to go along for the ride while he makes them. It does take a long time to cook them all, and owning an electric griddle speeds things up quite a bit.
Authentic New York Style Latkes (40-50 Latkes)
- 3-4 pounds Russet or Yukon Gold potatoes
- 2 large onions
- 4 eggs
- 1 teaspoon baking powder
- 1 cup oil (grapeseed or canola)
- 1 cup all-purpose flour
- 3 teaspoons salt
- ½ teaspoon pepper
- 2 cups matzo meal
- oil for frying
- sour cream
Preheat electric griddle to medium/high heat. If you are serving these the same evening as you prepare them preheat your oven to 250 degrees.
In a large bowl blend the flour, salt, pepper, matzo meal, beaten eggs and oil.
In a food processor grate the potatoes and onions. We leave the peel on the potatoes. You can go either way. For me it is a bit like cutting the crusts off of bread – it just seems so wasteful. Place the grated onions and potatoes in the middle of a large, clean, dishtowel. Twist the dishtowel around the potatoes to squeeze as much water out of the potatoes as possible. Once the potato/onion mixture is relatively dry add it to the flour mixture, and mix well with your hands.
Using wet hands form small patties about 2-3 inches in diameter. My father stands right next to the sink and re-wets his hands throughout the process of making the patties. Place the patties on a lightly greased, preheated griddle. Brown the latkes on both sides until golden. Place cooked latkes on paper towels on cookie sheets. If you are serving them immediately, place in a warming oven until all of the latkes are prepared.
Serve with sour cream and applesauce. Latkes can be prepared a day in advance. When you are ready to serve them heat your oven to 425 degrees. Place the pre-cooked latkes on an un-greased cookie sheet. Bake at 425 for approximately 10 minutes until sizzling. Serve.