Mama Jo's Latkes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
4 large russet potatoes4 large fresh eggs1/2 c matzo meal1 c canola oil*[Optional: 1 large onion, dash salt, dash pepper]*1/2 c used in calculating recipe calories, because much of the oil is absorbed onto paper towels after cooking.
Skin and shred potatoes. Break eggs into a separate bowl and stir until blended, then add to potatoes. Add 1/2 cup matzo meal slowly while stirring. Mix with hands for that authentic old world messy effect.
Heat oven to 225 degrees and place a large, oven-proof plate on the wire rack. This will be used to keep the latkes warm.
Heat about 1/4 of the oil in a deep skillet. Keep the oil hot (about 60-80% of maximum). The key to good latkes is for the oil to be just hot enough to splatter onto your hands, because what's a latke without an oil burn to prove how hard you worked cooking it?
Drop golfball sized balls of potato mixture into oil, flatten slightly, and fry until browned, about 4 minutes on each side.
Line a plate with 2 layers of paper towel. Set latkes on paper towel as they finish cooking, to absorb some of the oil. When oil is sufficiently drained, transfer cooked latkes to the warming plate in the oven. Latkes cool quickly so it's important they arrive at the table very hot.
Depending on the size of the skillet, cook 3-4 latkes at once. You should use about 1/4 of the oil for each batch of latkes. Replenish oil before each batch, unless you're expecting a miracle maybe?
Makes 15 latkes.
Number of Servings: 15
Recipe submitted by SparkPeople user NEWMOMOVER40.
Heat oven to 225 degrees and place a large, oven-proof plate on the wire rack. This will be used to keep the latkes warm.
Heat about 1/4 of the oil in a deep skillet. Keep the oil hot (about 60-80% of maximum). The key to good latkes is for the oil to be just hot enough to splatter onto your hands, because what's a latke without an oil burn to prove how hard you worked cooking it?
Drop golfball sized balls of potato mixture into oil, flatten slightly, and fry until browned, about 4 minutes on each side.
Line a plate with 2 layers of paper towel. Set latkes on paper towel as they finish cooking, to absorb some of the oil. When oil is sufficiently drained, transfer cooked latkes to the warming plate in the oven. Latkes cool quickly so it's important they arrive at the table very hot.
Depending on the size of the skillet, cook 3-4 latkes at once. You should use about 1/4 of the oil for each batch of latkes. Replenish oil before each batch, unless you're expecting a miracle maybe?
Makes 15 latkes.
Number of Servings: 15
Recipe submitted by SparkPeople user NEWMOMOVER40.
Nutritional Info Amount Per Serving
- Calories: 130.8
- Total Fat: 8.7 g
- Cholesterol: 56.7 mg
- Sodium: 16.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.5 g
- Protein: 2.9 g
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