electronic Gourmet Guide

Potato Pancakes (Latkes)

by Prof. Steve Holzinger


Serving Size: 10 Preparation Time :0:45



Peel and grate the potatoes, onion and garlic. I chop the potatoes with the onion and garlic and grate in a blendor. This quantity will give 2 batches in a blendor, do one fine and one coarse. Fill the blendor 1/2 full of water, grate half the potatoes and onions, strain dry, but save the drained water to use in the blendor for the second batch. Press the grated potato and onion to get out as much water as you can.

Add the eggs and beat.

Add the chopped parsley and salt and black pepper to taste. If you are planning to serve the potato pancakes with a pot roast or such, add a tablespoon of melted chicken fat for flavor. (The combination of garlic, parsley and chicken fat is a great flavor enhancer)

Add enough matzo meal to bind. The mixture should hold its shape in a spoon when tapped against the side of the bowl.

Fry a small sample pancake in 1/4 inch of 375-400 F oil. Peanut oil tastes especially good to me for this. When one side is done, flip it over, using a slotted spatula and a fork. When both sides are crisp and brown remove it to a tray with absorbent paper towels. Adjust the seasoning based on the sample. Fry subsequent pancakes lighter than you want them to be served. You can do the whole batch (makes 10 pieces medium size) and then finish them all at once at serving time. They can also be finished in a hot oven or a deep fryer. Be sure to blot them well.

These make nice hors d'oevres when made in tablespoon size.

Serve with apple sauce and/or sourcream.

At Hanukkah, it is the custom to serve things fried in oil, and dairy foods, especially cheese, as a remembrance.

Cooking and Carving

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© 1996, Steve K. Holzinger. All rights reserved.


This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

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Modified March 2007