Bubbah’s Latkas
One of my earliest childhood memories was of the smell of hot latkes bubbling away on the stove at my grandmothers, She didn't just make latkes for Hanukkah, but also to go with salt beef (Corned beef in the US) Vienna’s, or fish balls!
My Grandmother had no food processor; everything was handmade freshly cooked and served to a delighted group of loving and hungry grandchildren. My job as the eldest grandchild was to peel & grate the potatoes. (by hand)
Over the years I have made oven baked, and Air Fried Latkes, but nothing compares to these
Here is her recipe to serve her hungry grandchildren congregating in her small kitchen after school.
Ingredients
1 kilo potatoes, she preferred red skin,
2 large onions
1 large egg checked & beaten
25 grams / 1 oz/ 1-2 table spoons fine matzo meal (if you want to make them gluten free use Gluten free plain flour)
½ tea spoon ground white pepper
1teaspoon salt
Vegetable oil for frying – my grandmother used about half a medium bottle of oil, but she would save it in a glass jar to reuse for chips another time
Method
- Peel the potatoes and put them in cold water for at least 10 minutes.
- Peel and grate the onion, place in large bowl.
- Grate the potatoes, squeeze out excess liquid, Bubbah used a medium blade on a hand grater.
- Put the oil on to heat you need it at a medium heat.
- 5 mix the grated potatoes & onion with the egg, salt and matzo meal flour well mix well.
- My grandmother would then drop heaped tablespoons of the mixture into the oil, she would lower the heat, and my job would be to flatten down the latkes in the oil.
- Fry the latkes 4-5 minutes each side. They need to be golden brown, but the potato needs to be cooked inside.
- Lift out the latkes onto kitchen paper to drain, then my grandmother would sprinkle a little salt on top and serve.
Wishing you and your family a very happy Hannukah, filled with light, and miracles