Go Back
Print

Latkes the Old Fashioned Way

Adapted by Linda Morel, JTA

Ingredients

  • 1 small onion
  • 6 large baking potatoes (Idaho)
  • 1 egg, beaten
  • 2 TB flour, more if needed
  • kosher salt to taste
  • 6 TB shmaltz

Instructions

  1. Finely chop the onion and place in a large bowl. Scrape the skin from the potatoes and rinse them under cold water. Pat dry on paper towels.
  2. Over a platter, grate the potatoes on the coarse side of a box grater. Place the grated potatos in the bowl with the onion. Add the egg and mix the contents together with a fork. Sprinkle in the flour and mix again. If the batter is too wet, add a mit more flour. (However, it will be a moist batter.)
  3. Heat the shmaltz in  large skillet on a medium flame. With your hands, form latkes that are 2.5" in diameter. Using your palms, flatten the pancakes and squeeze out any excess water that may have drained from the potatoes.
  4. Place latkes in the pan and fry until the bottom side browns. Flatten the latkes with a spatula as they sizzle. Flip and fry until the second side browns. Add more shmaltz if needed. When dark brown, drain on paper towels and serve immediately.