- 2 Idaho or Russet potatoes, peeled
- 1 medium onion, peeled
- 1 egg, lightly beaten
- 2 tablespoons of matzoh meal
- 1 cup of applesauce
- Vegetable oil
- Salt to taste
Grate two potatoes and one onion and mix together. (If you peel the potatoes and onions in advance, let them sit in water to keep the potatoes from turning dark.)
The trick is, if you don't want your potatoes to turn gray, grate some potatoes and then grate some onions. Repeat again. With your hand, wring together the potatoes and onions and pour off additional water. Add one egg and two tablespoons of matzoh meal and mix together. Add a small amount of salt to taste. Heat vegetable oil on the bottom of a fry pan. With a tablespoon add the potato mixture to the pan and turn frequently. When golden brown remove from pan onto a napkin to soak up any oil. Arrange on plate with applesauce.
These latkes have passed the test of time and you and your family will always have fond memories of them as my family has. ENJOY!
Serving size: 2-4 depending on appetite!
About this column: Judy Lewis, 80, has been cooking since she was 14 years old. She specializes in Kosher dishes and she has plenty of recipes that will satisfy the entire family.