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

Ingredients:

  • 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

Instructions:

  1. Grate potatoes, then run under cold water to rinse off some of the starches.
  2. 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.
  3. Then add the egg and cream, and mix to incorporate.
  4. Then add the flour, potato starch and salt. Mix well and cook off a small piece to taste for salt.
  5. 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.
  6. Serve with sour cream and apple sauce. Enjoy!
latkes (photo by allguardslystems.com)

latkes (photo by allguardslystems.com)

 

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