Steve’s Potato Latkes
- 10 lbs potatoes
- 10 medium yellow onions
- 4 heads garlic (12 oz) - peeled
- 1 dozen jumbo eggs
- 2 cups matzo meal
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp fresh ground black pepper
- 4 tsp salt
- peanut oil (for frying latkes)
Using a carrot scraper, peel the potatoes. Hand grate the potatoes and onions using a grater with large (about ¼”) holes. (The onions may be grated using a food processor with a grater blade, but the potatoes must be hand-grated.)
Transfer the grated onion to a large bowl and pick out all large ungrated onion pieces from the grated onion. Add the ungrated onion pieces, any remaining un-grated pieces of potato, and the peeled garlic to the food processor and chop finely with the normal processor blade.
Combine the grated potato and onion, the processed potato, onion, garlic mixture from the food processor, and the remaining ingredients in a large mixing bowl.
Fry potato latke mixture in peanut oil over medium heat in small pans. Latkes should be about 5 to 6 inches in diameter and about 3/8” thick. Oil should completely cover the bottom of pan and come about half-way up the pancake. Allow each pancake to cook until fairly stiff before turning over. Keep adding oil as need during cooking to keep oil at proper level.
Place cooked latkes between paper towels folded into quarters for about 1 minute before serving. Serve with sour cream and apple sauce mixed with brown sugar. Serves 16 people.
Apple Sauce for Potato Latkes
- 2 46-oz jars Motts natural apple sauce
- 2 cups light brown sugar
Mix brown sugar into apple sauce. Chill and serve with latkes.