Knead Bagels’ owner/chef Adam Willner: This is a recipe for my great-grandmother LuLu’s latkes. It’s something that she always made for many of the Jewish holidays. This recipe has been passed down. My aunt still makes them sometimes. I make them now. I have certainly used it as a base for other things, but I always like going back to the classic latke. Enjoy my great-grandmother LuLu’s latkes!
Knead Bagels’ Adam Willner’s Great-Grandmother LuLu’s Latkes
Servings: approximately 15-18 latkes
- 6 Idaho potatoes, scrubbed well
- 1 onion
- 1 egg
- 1 Tablespoons heavy cream
- 2 Tablespoons potato starch
- 2 Tablespoons all-purpose flour
- Salt (to taste)
- Canola oil or schmaltz for frying
- Grate potatoes, then run under cold water to rinse off some of the starches.
- Place potatoes in a clean kitchen towel and ring out as much moisture as possible. Transfer potatoes to a bowl and grate the onion into the bowl.
- Then add the egg and cream, and mix to incorporate.
- Then add the flour, potato starch and salt. Mix well and cook off a small piece to taste for salt.
- Form latkes by loosely forming them into patties, then fry until golden brown and crispy. NOTE: Work in small batches, and latkes can be kept in a 275° oven while you cook the rest.
- Serve with sour cream and apple sauce. Enjoy!