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Potato Latkes

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“It is amazing how many variations there are to the simple Latke. This is a combination of the recipe found in "The Nate the Great" books and Jamie Geller's grandfather's recipe from her "Quick and Kosher Recipes from the Bride Who Nothing".”

Ingredients Nutrition


  1. Let shredded potatoes drain for 10 minutes.
  2. Combine eggs, flour, matza/corn meal, salt, and pepper.
  3. Rinse shredded potatoes, drain well, and blot dry with paper towels.
  4. Stir potatoes and onions into the egg mixture.
  5. Heat oil in large skillet over medium heat.
  6. Drop 6 to 8 large spoonfuls of mixture into hot oil. Using back of spoon, pat down each latke to flatten it.
  7. Fry approximate 3-4 minutes each side, until golden and crisp.
  8. Drain latkes by placing on paper towels. Repeat procedure until finished with all the batter.
  9. Blot excess oil with paper towels.
  10. Serve warm with applesauce, cranberry sauce, and or sour cream.

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