Potato Latke Recipes

Potato Latke Recipes used (and for reference) at the "Hurvitz Annual Latke Fryoff"

	Jennie Grossinger	Gertrude Berg	Ratner's	Jane Kinderlehrer		MH 95	MH 96	MH 97
potatoes	3 (cups grated, drained)	4	6	5	6	fill big glass bowl with dry I know this doesn't help much it's about 8"X8"	overfill big glass bowl with dry	overfill big glass bowl with dry
onions	4 (tablespoons grated)	1	1	1	1	1	1	1
eggs	2	1	2	2	2	2	3	3
salt (teaspoon)	-	.5	1.5	1	1	-	-	-
pepper (teaspoon)	.25	.25	-	1		.25	.5	.5 (could be more)
flour (tablespoons)/matzah meal	2	3	.5 cup	.25 wheat germ	.25 - .5 cup	2 cup matzah meal	6 cup matzah meal/wheat germ	3 cup matzah meal
baking powder						.25tsp	1tsp	1tsp
alternate/additional ingredients						zucchini, ginger, half-cup of beer	zucchini, ginger, garlic, half-cup of beer	ginger, 2 pints of beer

Procedure: Peel potatoes.

Grate and mix the potatos and onion. I prefer to grate mine to the "hash browns" size ("fine" takes too long and makes too much moisture to remove).

Drain as well as you can.

Mix all ingredients including the beer (feel free to sip the beer as you pour it into the mix).

Using a table spoon, shape the latkes and gently drop them into the hot oil. Flip them when they become golden around the edge. You'll know when to remove them. When ready, drain them paper towels.

I can get something of a lacy feel I like by having "shreds" stick out. I also prefer to "deep-fry" them in about an inch or more of very hot olive oil (this year I used about a liter of oil to prepare the latkes).

I've also had success with making latkes out of Yams instead of potatoes.

Of course you dip them in sour cream. Some people dip in apple sauce and I recall a debate on the subject of other "condiments" a year ago that I'll try to find for reproduction (or link).