In the early 90’s, I was fortunate enough to live in the Squirrel Hill section of Pittsburgh. There I encountered many wonderful Jewish families and their incredible, authentic beliefs and recipes.
One precious experience that still resonates with me today was given to me by a kind, yet strong elderly woman named Mrs. Weinstein. She claimed that traditional Jewish proverb states latkes are not mere culinary delights, but teach us that we cannot live by miracles alone. In other words, miracles are phenomenal things, but we cannot wait for miracles to happen. We have to work towards our goals, feed our bodies and nourish our souls in order to live fulfilling lives.
Nearly every Jewish family has their favorite latke recipe that is passed from generation to generation. However, the underlying formula is the same in that nearly all latke recipes have some combination of grated potatoes, onion, egg and flour, matzah or breadcrumbs. After mixing the batter small portions are fried in vegetable oil. The resultant latkes are served hot, often with applesauce or sour cream.
Some Jewish families add sugar or sesame seeds to the batter to sweeten them up a bit. Here is the best recipe that I have found to date. Golden, crisp, light and delicious. This recipe and its technique was handed down to me, if you will, by a wonderful woman that filled my heart and mind with love of Jewish culture and their simple, but delicious recipes. Ttikzi lemitzvot, Mrs. Weinstein.
Ingredients:
2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater
1 medium onion, coarsely shredded on a box grater
2 large eggs, beaten
1/2 cup finely chopped scallions
1/4 cup fresh chopped parsely
1/4 cup matzo meal or bread crumbs (matzo provides the crispiest results)
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Pinch of fresh ground nutmeg
Vegetable oil, for frying
Directions:
In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, and then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, scallions, parsley, matzo meal, butter,nutmeg, salt, pepper and baking powder; mix well. In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon and salmon roe.
Sweet story-an equivalent to American’s potato cake! Yummy!
LikeLiked by 1 person
Thanks, Cheryl! Right! And just off hand the Irish Boxty too! So many cultures love our beloved potatoes 🙂
LikeLiked by 1 person
Taters are a fav here too!!!
LikeLiked by 1 person
These look so good yumm!
LikeLiked by 1 person
Thanks a bunch, Lynn! Something so comforting about fried potatoes in any form ♥
LikeLiked by 1 person
I agree! yumm
LikeLiked by 1 person
What a lovely story 🙂 I love latkes but my husband has never eaten them and I have never made them – just hoovered them up at various Jewish friends houses. This is all the prompt I need to gather the ingredients and give it a whirl.
LikeLiked by 1 person
Awww! Thanks, Osyth! Please let me know if you give them a go…you won’t be disappointed! Also, the matzo makes the meal…pun intended lol!
LikeLiked by 1 person
Matzo makes the meal – love it and yes, of course I’ll let you know 🙂
LikeLiked by 1 person
What a great story! I love recipes with a history. These look delicious too. I love a good Latke.
LikeLiked by 1 person
Thanks so much, Marci! I do too, on all accounts 🙂
LikeLiked by 1 person
Love the story with the recipe!
LikeLiked by 1 person
Thank you! I believe a good story behind a recipe makes the food taste better somehow 🙂
LikeLiked by 1 person
You’re right, there so many variations, and I have to admit I still didn’t find one I didn’t like, this one included. 🙂
Spreading the love through food is indeed a Mitzvah. Thanks for sharing both recipe and wonderful story. 🙂
LikeLiked by 1 person
“Spreading the love through good food” is such a blessing!! I was told many years ago that homemade food was filled with the love & energy of the cook. So I always try to be in a good mood and infuse a little love while cooking 🙂 Thanks so much!
LikeLiked by 1 person
Totally agree! 🙂
LikeLiked by 1 person
What a sweet story! The latkes look delicious. I have some potatoes that need to be used up…I need to try this 🙂
LikeLiked by 1 person
Thank you, Antonia! What a perfect way to use up spuds!! Enjoy & please let me know how you like them!
LikeLiked by 1 person
I made these this past weekend. They were really delicious Lana. I actually had them for breakfast with a cup of coffee 🙂
LikeLiked by 1 person
Oh Antonia! I’m so glad you made them and enjoyed them!! Thanks so much for letting me know!!
LikeLiked by 1 person
Enjoyed reading this post , Lana!this is a wonderful recipe 🙂
LikeLiked by 1 person
Thank you, Freda! The matzo makes such a big difference in the recipe. I love latkes so much and when I 1st tried to make them in my teens I used nothing else but shredded potatoes lol! The end result was mushy hash browns 🙂
LikeLiked by 1 person
hehe.. I’ve never made latkes, just seen them on cooking shows.. It sure is interesting though 🙂
LikeLiked by 1 person
I love latkes! I used to get them late at night at a place called Kat’z Deli in Austin when I was in college. Kat’s had the slogan “Kat’z Never Closes” but sadly it shut its doors for real in 2010. Your recipe looks easy and delicious!
LikeLiked by 1 person
Aww! How many years was the deli in business, Kathryn? I imagine their food was amazing! A good Jewish deli is a commodity! You were very lucky!
LikeLiked by 1 person
31 years! It was an icon in Austin, especially for the late-night party crowd to get something to eat after the bars closed.
LikeLiked by 1 person
Wow! I imagine a lot of people were sad to see it close…
LikeLiked by 1 person
What a beautiful story. Mrs Weinstein certainly was a wise woman ! I would love to try your recipe, it really sounds delightful with all the special flavours. The recipe I have really does not do Latkes justice, as I find it incredibly bland. Thanks for sharing Lana.
LikeLiked by 1 person
Most of my beginning latke recipes were just that, Lynne, BLAND! Mrs. Weinstein’s offers delicious flavors and love too 🙂 She always offered tremendous sound advice as well. Thanks so much!
LikeLiked by 1 person
Sounds delicious… ill be trying it.. gorgeous story, brought back memories of a very dear older neighbour who became like a mother to me and was an excellent cook. I learnt so much from her too, her name was Evelyn.. thanks for sharing
LikeLiked by 1 person
Thank you so much! Food is the source of such amazing memories 🙂 A big wooden spoon up to Evelyn & Mrs. Weinstein 🙂
LikeLiked by 1 person
My mouth is watering just looking at that photo – making these for sure. What a terrific recipe!!
LikeLiked by 1 person
Thank you so much! This recipe will always be near & dear to my heart 🙂
LikeLike