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Bubbie's Potato Latkes


10 lbs russet potatoes (makes three dozen large


1+ cup canola oil 

Two large onions 

Eight eggs

¼ - ½ cup of matzo meal or flour

Two teaspoons salt

¼ teaspoon black pepper

seasoned salt after frying to taste.


1. Wash and cut potatoes, peel and cut onions.

My grandma peeled the potatoes, but I recently

learned that is unnecessary. While peeling you can place potatoes in a

large bowl with lemon juice and water to keep

them from turning brown.

2. The potatoes and onions can be hand-grated or use

a food processor with a shredding blade. Once grated, drain

them in a colander, place them in a large clean bowl,

and use a linen towel or cheesecloth to remove

whatever moisture is left. Wringing out the extra

moister from the potatoes and onions should be done in

batches and then placed in a large bowl. 

3. Add all the ingredients (eggs, matzo meal, salt, and

pepper) to the potatoes and onions bowl. 

4. Heat oil in a large skillet. Ensure the oil is hot before

placing latkes in it; this will make or break your latkes.

Scoop out mixture with a large spoon and place in the hot oil.You can flatten the mixture using a slotted spatula. Add more oil when it gets

dirty or dissipates while cooking.  

5. The cooking time depends on the heat of the oil and

skillet. Typically, cook until the bottom of the patty is

brown and then flip. Do the same thing for the other

side. Add more oil when it gets dirty or dissipates while cooking.  

Transfer the cooked latkes to a paper towel. The paper

towel eliminates excess oil. Then, lightly sprinkle the

latkes with kosher or seasoned salt for extra flavor. Serve

with sour cream or applesauce and enjoy!

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