Latkes
by Penny Rich
Makes about 30

2 onions
5 pounds baking potatoes
6 eggs, slightly beaten
½ cup matzoh meal
2 tablespoons parsley, chopped
2-3 teaspoon salt
1 teaspoon pepper
Canola oil, for frying
Old cast iron frying pan

Sides – fresh applesauce, fresh grated horseradish mixed with sour cream, plain sour cream.

Peel and ¼ onions. Place in a food processor with the metal blade. Pulse until the onion is chopped. Remove to very large mixing bowl. Return the processor bowl to the machine and fit it with the shredding disc.
Wash potatoes well and send through the feed tube. Place shredded potatoes in a colander over the sink. Remove hands of potatoes and place in a clean dishtowel. Squeeze all the liquid out and place in the bowl with the onion. Repeat until all the potatoes are drained and in the mixing bowl. Add eggs, matzoh meal, parsley, salt and pepper. No other way to mix this but with your hands.
Place ¼ cups oil in pan. Get it real hot before adding spoonfuls of potato. Brown turn, repeat until all the potatoes are used adding oil as needed.

shredded potatoes draining



make sure to get all the liquid squeezed out


mix in the rest of the ingredients


old cast iron pans are the best for frying latkes


lots and lots of latkes