Today is February 22, 2018 / /

Kosher Nexus
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From the “I’m Not Martha” people, comes this great recipe for potato latkes. Ess, ess mein kindt!


You can easily double this recipe for a crowd.

1 lb potato
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Preheat oven to 250 degrees F.

Peel potatoes and coarsely grate by hand, transferring to a
large bowl of cold water as grated. Soak potatoes 1 to 2
minutes after last batch is added to water, then drain well
in a colander.

Spread grated potatoes and onion on a kitchen towel and roll
up jelly-roll style. Twist towel tightly to wring out as much
liquid as possible. Transfer potato mixture to a bowl and stir
in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately
high heat until hot but not smoking. Working in batches of 4
latkes, spoon 2 tablespoons potato mixture per latke into
skillet, spreading into 3-inch rounds with a fork. Reduce
heat to moderate and cook until undersides are browned, about
5 minutes. Turn latkes over and cook until undersides are
browned, about 5 minutes more. Transfer to paper towels to
drain and season with salt. Add more oil to skillet as needed.
Keep latkes warm on a wire rack set in a shallow baking pan in

Cooks’ notes:

• Latkes may be made up to 8 hours ahead. Reheat on a rack
set over a baking sheet in a 350 degrees F oven, about 5

• Grating the potatoes, soaking them briefly in water, and
then squeezing out the liquid keeps the batter from turning
brown too quickly.

Makes 12 to 16 latkes.