Potato Latkes

A tasty treat for your family and friends.
Make them all year and the fun never ends!

This recipe involves hot oil that can splatter and burn. Ask an adult for help.

Ingredients you will need:

• 4 large potatoes, peeled
• vinegar or lemon juice
• 3 tbsp. matzah meal
• 3 eggs, beaten
• 1 tsp. salt
• ¼ tsp. pepper
• 1 tsp. onion powder
• oil

Materials you will use:

• large bowl
• large non-stick skillet
• pancake turner
• grater
• paper towels
• wooden mixing spoon
• cookie sheet and aluminum foil (if the latkes are prepared ahead of time)

What to do:

1. Grate potatoes into a bowl or pan of cold water with a few drops of vinegar or lemon juice (to prevent them from darkening), and then drain them. Using your hands, squeeze out as much water from the grated potatoes as possible.
   
   
2. Mix the grated potatoes, matzah meal, eggs, salt, pepper, and onion powder in a bowl until all is well blended.
   
   
3. Pour enough oil in the skillet so that it is ¼” deep. Heat the oil and then add a tablespoon or two of batter. When the batter starts to bubble and sizzle, add four more pancakes to the hot oil until it just begins to smoke. Flatten each slightly with the back of a spoon or a pancake turner. Fry on one side until brown, then flip over and brown the other side.
   
   
4. Remove the latkes from the skillet and drain them on paper towels.
   
   
5. Cook any remaining latke batter in the same manner, adding more oil to the skillet as needed and allowing it to get hot before adding more latkes.

Makes 12 latkes
Note: Potato latkes can be cooked ahead of time. Fry them in advance and allow them to cool. Then wrap the latkes in aluminum foil and freeze them. Before serving, lay the frozen latkes in a single layer on a foil-lined cookie sheet and reheat in a 375º F oven for about 20 minutes.

Fast Food Facts: Latkes