By popular request!
My latkes are world renowned! (Yes, I served them to friends from Europe and Australia and here in the US from coast to coast!) I’ve been asked to share it often.
I don’t really measure my ingredients. I cook to taste, but if you experiment you’ll find the combos that you enjoy the best.)
- yukon gold potatoes
- sweet potatoes
- matzo meal or flour
- oil for frying
- paper towels
- sour cream or applesauce or both
- No need to peel the potatoes, just clean them well. I like the earthiness of the skins.
- Parboil the potatoes to prevent them from turning brown.
- Grate both kinds of potatoes, zucchini, carrots and onions. Either use a food processor or hand grater. I prefer coarse grating. Mix all of the grated veggies together and sprinkle with cumin. Mix in several eggs and matzo meal or flour to the consistency to make a patty that won’t fall apart. (this year I am trying almond flour!)
- Heat the oil and fry the patties until brown. These must be fried. Baking does not bring out the best flavor.
- Lay out paper towels on plates and place latkes in one layer. Cover with more paper towels and blot the oil.
- Serve with applesauce or sour cream or both.
- Do not make in advance because they get soggy. Eat them quickly because the hotter and fresher the better!