Poppy's Latkes
Reporter
Tamara Keith recently made these latkes for the first time with
her mother-in-law. Listen in as she is learns the family secrets
to making "Poppy's latkes," and then try making them yourself.  Listen
This recipe contains elements from Sara Kasdan's cookbook "Love and Knishes," but has been modified over the years with
extra love and care.
Serves 4-6
- 2 cups grated raw potatoes (measure after draining)
- 2 eggs beaten
- 1 teaspoon salt
- 1 heaping tablespoon of flour or matzo meal
- 1 pinch of baking powder
- 1 small onion grated (optional)
Put potatoes and onions
in a food processor (exact quantity is up for interpretation).
Ideally your food processor will have both a grate and a chop
blade running at the same time. Otherwise grate, then chop until
the latkes reach the appropriate mixture of mush and shred. Add
a little lemon juice to the mixture so the potatoes won't change
colors. Push the mixture into a strainer removing the excess moisture.
Add flour and eggs until it looks right. Don't put in too much
salt because people are on low sodium diets these days.
Cook the latkes in vegetable
oil about a half inch deep in the pan. Really, there's no such
thing as too much oil. It is best if the latkes float in the oil
just a little but aren't fully submerged. Cook until they are
quite crispy. You're aiming for brown, not golden brown.
Sara Kasdan adds in her
book: "Note: This recipe should serve 4-6 people, but when
some people see potato latkes they act like they haven't eaten
for a week. They will want to make from latkes alone a meal. When
you have people who enjoy so much, you won't mind grating potatoes
all day long."
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