ABC News – Mom’s Potato Latkes

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Potato latkes are what my Mom refers to as a ‘shitirein’ recipe. Translated from Yiddish loosely as – ‘to combine together by touch and feel rather than by quantities’.
These are then passed down from generation to generation.

Points of interest -
1. The meaning behind latkes actually has nothing to do with potatoes, but rather the oil they are fried in. Chanukkah is a celebration of the miracle of oil which burned for 8 days back in days long ago.
2. Soofganyot – small fried donuts with sweet fillings – are more commonly found in bakeries all over Israel.

Potato Latkes
4 large potatoes; peeled
1 large onion; peeled
2 eggs; beaten salt and pepper
½ cup matzah meal canola oil for frying

Warm non-stick sauté pan over medium heat and fill the canola oil to 1/4″ depth. Using the large holes on a hand grated, grate the onion and potato into a bowl. Add the eggs and salt and pepper. Incorporate matzah meal with hands. Form small balls by hand and place in a small strainer and very lightly squeeze out a small amount of the water. Immediately place in the oil in a small round disc, cook to golden brown on one side, flip and repeat. Remove to paper toweling to drain, keep in a warm place, and repeat process until all of the latke batter is gone.