LATKES, RICHMOND STYLE

There is nothing about this recipe that is particular to RVA. But that was where my lovely Jewish friend taught me to make latkes for the first time…the day after Hanukkah ended. Here’s our version of a recipe found on Love Thy Carrot.

4 medium potatoes, cut in wedges

1 large onion, cut in wedges

3 tbsp matzoh meal

1 tsp salt

2 eggs

vegetable oil

applesauce or sour cream, or both

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1. Using a hand grater, grate potatoes, carrots and onions and spread out onto a kitchen towel.

2. Roll up “jelly-roll style” and twist towel tightly, wringing out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt

3. Add matzoh meal, salt and eggs to mixture. I loved combining the ingredients by hand.

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4. Heat 1/4 inch of oil in a large skillet and drop large spoonfuls of the potato mixture into the oil. Flatten each mound slightly and fry in batches over medium-high heat until golden brown on both sides. Note: Don’t flip repeatedly or the latkes will absorb too much oil and will not be as crispy as intended.

5. Drain on paper towels, changing the towels as needed.

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6. Eat immediately – if you’re not worried about scalding your mouth – with applesauce, or sour cream if you like!

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