Geri Jo's Latkes

By / Photography By Peter Acker | November 30, 2017

Ingredients

  • 3 large Idaho potatoes, peeled
  • 3 medium onions, peeled
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • ½ cup all-purpose flour, more or less as needed
  • ½ cup matzah meal, more or less as needed
  • Canola or grapeseed oil for frying
  • Sour cream, for serving
  • Applesauce, for serving

Preparation

Use the large holes of a box grater to grate potatoes by hand. Working in batches, place grated potatoes in a clean dish towel and squeeze out all the water. Wrap grated potatoes in a clean dish towel and put in fridge while preparing onion.

Grate onions by hand into a large bowl. Add grated potatoes and eggs. Mix very well. Add salt and pepper to taste. Combine allpurpose flour and matzah meal in a small bowl. Add ¼ cup flour mixture at a time to potatoes, mixing, until batter is thickened. (May need to add more as batter sits.)

Heat ½ inch oil in a heavy skillet over medium-high heat. Form mixture into disks for frying. Can make any size, just make sure not to crowd the pan! Fry until golden brown, about 2 minutes per side. Remove latke to a plate lined with many paper towels. Serve as soon as possible with sour cream and applesauce.

Ingredients

  • 3 large Idaho potatoes, peeled
  • 3 medium onions, peeled
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • ½ cup all-purpose flour, more or less as needed
  • ½ cup matzah meal, more or less as needed
  • Canola or grapeseed oil for frying
  • Sour cream, for serving
  • Applesauce, for serving
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60