Recipe: Yummy My grandmother's latkes

My grandmother's latkes. My grandmother used a meat grinder for the potatoes and onions. I chop my potatoes and onions, coarse, in a Cuisinart. If the potato mix becomes watery, drain or soak some of the water out.

Creme Fraiche or goat cheese and smoked salmon. Heat the oil, and keep it hot at medium to medium high heat. Hanukkah is very much about family tradition, and so are latkes. "My grandmother's recipe!" said Andrew Zimmern, James Beard Award-winning TV personality, chef, executive producer and host. You can cook My grandmother's latkes using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of My grandmother's latkes

1. You need 4 of potatoes.
2. Prepare 1 of egg.
3. It's 1 of each onion.
4. It's 1/2 cup of matzah meal.
5. You need 1 of salt.
6. You need 1 of pepper.
7. It's 1 of oil.

Using a box grater carried me back to memories of my mother and my grandmother, who made potato pancakes in a world before the food processor. And holding the baked potato skins protected my. My favorite is zucchini, leek and carrot latkes, but I make the onion-y, potato ones every year and I add a teaspoon of schmaltz to the oil when I fry them — a tribute to my grandmother that adds just a wisp of the delicious flavor I remember. This is the recipe used by my maternal great-grandmother.

My grandmother's latkes instructions

1. Peal and cut up the potatoes and onions..
2. Using your food processor with the shred disc side up, put the potato and onion chunks in. make they are shredded well..
3. Put the shredded potato and onion mixture in a large boel. Add one egg. Mix well..
4. Start by adding approximately 1/4 to 1/2 cup matzah meal to the mixture. You want the mixture to come together but still mixable..
5. Add enough salt and pepper for you. I personally add about a tablespoon of salt and about a teaspoon of pepper..
6. Pour in enough oil to coat the bottom of a large frying pan. Heat on medium heat..
7. When the oil heats up put a large spoonful of the mixture in the pan, pressing down with spoon. Add more spoonfuls until the pan holds 4-6 pancakes depending on the size of your pan..
8. When the edges start turning brown flip them over. Dry for another 3-5 minutes until brown on both sides..
9. Using a spatula scoop out the latkes onto a paper btowel lined plate. Add more oil and continue frying until all of the mixture is used up..
10. Serve with applesauce or sour cream..

She, too, was a woman of valor, but she also valued her knuckles and delighted in finding a kitchen shortcut whenever she could. I have tried other latke methods that guarantee perfect crispness, but this recipe always beats them, hands down. These are Grandma Alice's potato latkes and they are what latkes are all about. ( Grandma Alice was my maternal grandmother and the best potato latke maker there ever was ) "This post may contain affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link." Grandma's Potato Latkes. Recipe from grandma Elaine (hi grandma!). Deanna Fox's latkes, served with her great-grandmother's applesauce and sour cream.