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Nothing like the way our bubbies made latkes in the old country! These latkes are not loaded with potato starch, flour, baking powder or other non-essential ingredients. My grandfather shared this recipe with me when I told him that I thought his were the crunchiest, lightest and most perfect potato latkes I’ve ever eaten.

Times
Prep time: 12Ready time: 12 min

Servings
8

Ingredients

4 medium Idaho potatoes 6 tablespoons canola oil or olive oil 3 eggs, beaten 2 tablespoons matzoh meal 2 teaspoons kosher salt 1/2 teaspoon coarse black pepper Applesauce or sour cream:(optional)

Directions

1.Prepare a large bowl filled with cold water.
2.Peel potatoes, and as you finish each, place in cold water to prevent browning.
3.Heat oil in a large skillet over medium heat.
4.Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
5.Add eggs, matzoh meal, salt and pepper and mix well.
6.Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
7.Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8.Blot excess oil with paper towels.
9.Serve warm with applesauce or sour cream, if desired.

Tips
Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.