Latkes Recipe c/o Tabouli Grill's Chef Judy Roll

Judy Roll

Making latkes is a potentially messy undertaking but there is nothing better than a home made latke.  I like to make and freeze so I don't greet my guests feeling like I just stepped out of a vat of oil.  Of course, you can just fantasize about making them and let us (Tabouli Grill) make them for you instead.  $22/dozen through Chanukah.

Judy Roll's Latkes Recipe

10 Potatoes 

2 Onions

3 Eggs

3/4 cup Matzo Meal

Here is how I make latkes:

The day before, wash potatoes (you do not have to peel them!), cut into chunks that will fit into your food processor and chill overnite (helps to keep potatoes from oxidizing)

The next day, drain them, shred them in batches with some of the onions in each batch (also helps to keep potatoes from oxidizing) When you empty your food processor bowl as it fill with the potato onion mixture, empty into a colander set over a bowl.

When you are finished shredding, discard the liquid that has collected into the bowl and keep the potato starch that accumulates at the bottom and mix it with your potatoes/onions, eggs, matzo meal and salt, to taste.

Heat 3" oil (I use canola) in a large straight edged pan to 375F and spoon latke mixture into oil, fry until golden and turn them to cook the other side.  When cooked place latke on a sheet pan lined with paper towels.  You can heat them to serve later in the day or freeze them for a later date. 

Latkes can be frozen in a single layer and then placed in a ziploc bag.  Remove them from freezer, put on a sheet pan and heat them for about 7-10 m inutes @350F.