Sure we know that traditionally Potato latkes are served during Hanukkah, but these babies are so good We eat them all year 'round.. and why not? Grandmom said they were good for you!..Don't forget to add a little extra love! As I just added this recipe, a smell memory just filled my head.. I guess i will make these for dinner tomorrow nite.. I am not sure about your family, but when it comes to latkes, there are never enough!..
10 large potatoes, peeled (We usually make double the recipe and it seems it is still not enough)
2 large onions
2/3 cup flour
1/4 cup matzo meal (optional)
salt & pepper to taste
1/2 cup oil for frying
salt & pepper
Use a 10” skillet
Servings: 6 to 8 people ( sometimes 3 of us will eat all of them)
Grate the potatoes, onions and carrot in a food processor or in a blender with a bit of water. ( Grandmom did these by hand,and sometimes I think they may taste better)
Strain through a colander, pressing out the excess water.
Add eggs, flour, salt and pepper to taste. Mix well.
Heat the oil in a skillet on medium heat.
oil a 1/2 cup measuring cup.
fill with batter and carefully drop batter into pan. you should be able to place 4 to 6 into the pan at a time.
Cooking time is approximately three minutes per side, or until brown on each side. remove from pan and place on a plate lined with paper towels to remove excess oil.
repeat until batter is gone.
traditionally served with applesauce, sour cream or jelly.