Latkes

This recipe is pretty much unedited but I needed to get it up on the blog since each year we forget how to make these and have to rummage through our computers and emails to relearn. (January 2017: Rivka finally wrote down measurements that we were happy with. They appear at the end of this post.)

This recipe came from my brother-in-law in 2009. The expert speaks:

The key is to grate the potatoes then squeeze the gratings to get out as much moisture as possible.

I also grate the onions AND ALSO SQUEEZE THOSE GRATINGS. I found that this is important if you want non-soggy latkes. Grated onions without sqeezing adds substantial moisture. (1 medium size onion per about 5 moderate size potatoes)

I mix the onions and potatoes together. then I add a couple of tablespoons of flour (or matza meal) but in fact that is not essential. It makes it hold together better. (There is a gluten issue, but the important thing is the physical effect, not the taste, so, as you surmised, anything like flour will do (eg, ground oat flour).)
I use about 1 tbspn of baking powder and 1 tblspn of sugar (to counter the bitterness of the baking powder). (Baking powder is probably also not essential).
Salt IS essential.

Then I add enough egg to make it a sticky thick mess.

I generally fry in soya oil because of its high smoking temperature. They come out cripsier. I will probably try olive oil this year as an experiment.
You will need a fair amount of oil. Fry on both sides, turning a couple of times.

If you make a big batch, liquid will start to separate out as it sits there waiting to be cooked. Don’t you let it do that. stir occasionally.

Measurements for a small gluten free batch added January 2017. Multiply as needed.

• 2 potatoes
• 1/3 onion
• 1/3 small apple
• 1 tsp baking powder
• 1 tsp sugar
• 2 tsp brown rice flour
• 1 tsp salt
• Fry with high-heat canola oil