latkes 1This 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.

latkes 2latkes 3latkes 4I 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

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