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Melanie Chartoff's Mother's Mother's Latkes

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My sister Norma wrote down our mother’s mother’s Recipe for Latkes reduced for two people on greasy pink paper, and I think she got it right.

2 large mature potatoes
1 teasp. onion
1 egg, well beaten
¼ teasp. salt
¼ –½ teasp. baking powder
2 Tbsp. all purpose flour
Crisco or Oil


1.Peel potatoes and grate finely into a bowl of cold water.

2. Cut onion in quarters and wet it first so you don’t cry too much. Grate it well in another bowl.  Mix with eggs, salt and flour.

3. Drain potatoes and press out the liquid with the bottom of a cup. (Don’t forget to wash the bottom of the cup--you always forget!)

4. Stir potatoes into batter and mix well.

5. Heat ½ inch oil (from Crisco if you can find it) in a 10 inch skillet on a low flame for a couple minutes. Put a drop of water in and if it bounces, the oil is hot enough.  Drop batter by tablespoons into hot oil, from close by so it doesn’t splash back or spritz in your pretty punim.

6. Flatten into 3 inch pancakes and fry slowly until golden brown and crisp.  Turn and brown on the other side.

7. Arrange on paper on a nice plate.  Serve with sour cream or applesauce.

As all the folks who used to make them this way in my life have now passed on (hmm, I wonder why that might be?) I bequeath this with warm regards to you.   Have a Happy Chanukah!

 

 

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