Growing up in a Jewish community in Pittsburgh, Karma was surrounded by the best delicatessens, bagel nosh and pizzarias. Learning to make a good latka was as important as mastering lasagna from her Italian Jersey side of her melting pot. And next to Grandma Pauline’s lasagna we love latka night with the same special occasion celebration. We serve with a variety of toppings … Sourcream with horseradish, fresh applesauce or ketchup. And there’s nothing like leftover latkas in the morning topped with a fried egg!
We ♥️ Latkas!
Ingredients
Instructions
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A food processor with the grating blade attachment makes quick work of grating 8 pounds of washed and dried russets. Grate the onion and place both in a large bowl. Press to release some of the excess water and drain. Add flour (optional, use gluten free if needed) and eggs. I use my hands to mix thoroughly but you are welcome to use a spoon ;)
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We put cast iron fry pans on all the burners and make multiple batches. Heat the pan on high then place a quarter inch of vegetable oil in each and turn the heat down to medium. With a slotted spoon, drop latkas into the hot oil and press gently to flatten. Cook 2-3 minutes on each side or until golden brown and crispy. Flip once and cook until the underside is brown. Drain on wire mesh or paper towels. We like to put apples in the food processor and serve our hot latkas with fresh unsweetened apple sauce.
