Susan Purdy, author of The Family Baker – Never-Let-You-Down Basic Recipes, gave me her favorite recipe that her great grandmother used to make. Great Grandma was a very modern cook, because she used very little fat in making her latkes.
2 pounds Idaho or Russet potatoes, about 4 medium potatoes or 3 cups chopped
1 medium onion, about 3 cups grated
2 eggs
2 tablespoons matzo meal
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted margarine or butter
Peel and wash potatoes. Grate in a food processor fitted with a grating blade. Remove blade and with potatoes still in bowl fit chopping blade. Chop until coarsely ground. Remove to a strainer and drain over a bowl or the sink for 15 minutes. Rinse food processor bowl and grate onion using the grating blade. In a medium sized bowl, mix onion, eggs, matzo meal, salt and pepper together. Add drained potatoes and blend together. Heat margarine in a large nonstick frying pan. When hot, drop about 2 tablespoons potato mixture into pan and flatten with a spatula. The latkes should be about 3 to 4 inches in diameter. Sauté on medium for 5 minutes and turn. Cook gently another 5 minutes and remove to a warm serving platter. Cover with foil to keep warm or place in a 300-degree oven while you make the rest. Makes about 24 latkes.
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