My grandmother's latkes. Be the first to review this recipe. There is never Latkes left over. Plantain latkes with avocado crema (above).
I am now waiting for lightening to strike. My grandmother was the youngest of seven children, and the only one not born in Russia. Her mother, my great grandmother, Tamara Tiba Malkin, made latkes with this recipe and when my mother was. You can cook My grandmother's latkes using 7 ingredients and 10 steps. Here is how you achieve it.
Ingredients of My grandmother's latkes
- You need 4 of potatoes.
- You need 1 of egg.
- You need 1 of each onion.
- You need 1/2 cup of matzah meal.
- Prepare 1 of salt.
- You need 1 of pepper.
- It’s 1 of oil.
My grandmother, who was every inch as fabulous as her pearls, posh Upper West Side apartment, and schmaltz-stained Silver Palate cookbook would suggest, served latkes as a side to brisket. My grandmother, Gisa Spektor, lost everyone during World War II: three sisters, a brother, her Make a few latkes to test: Heat the pan on medium high heat. Once the pan is hot, add about ½ cup of oil. I found Grandma's Latkes to be an enjoyable family holiday story, one that features a warm grandmother-granddaughter relationship, and appealing woodcut illustrations.
My grandmother's latkes instructions
- Peal and cut up the potatoes and onions..
- Using your food processor with the shred disc side up, put the potato and onion chunks in. make they are shredded well..
- Put the shredded potato and onion mixture in a large boel. Add one egg. Mix well..
- Start by adding approximately 1/4 to 1/2 cup matzah meal to the mixture. You want the mixture to come together but still mixable..
- Add enough salt and pepper for you. I personally add about a tablespoon of salt and about a teaspoon of pepper..
- Pour in enough oil to coat the bottom of a large frying pan. Heat on medium heat..
- When the oil heats up put a large spoonful of the mixture in the pan, pressing down with spoon. Add more spoonfuls until the pan holds 4-6 pancakes depending on the size of your pan..
- When the edges start turning brown flip them over. Dry for another 3-5 minutes until brown on both sides..
- Using a spatula scoop out the latkes onto a paper btowel lined plate. Add more oil and continue frying until all of the mixture is used up..
- Serve with applesauce or sour cream..
My dad is Jewish, my mom Presbyterian so we grew up celebrating Hanukkah and Passover along with Christmas and Easter. My dad was always in charge of the latkes. My grandmother would help me off with my frozen boots, warming my feet in her palms. Hanukkahs come and Hanukkahs go, she said, but the art of making Yiddish potato latkes links them all together. My grandmother would be so proud!) This past summer, I made zucchini fritters to solve a dinner We made latkes just last night and my children stood in a line, at the stove, waiting for the 'crispies'.