Legend has it that this recipe was given to the Temple Israel Portsmouth Brotherhood by the chef at the Waldorf Astoria. The below quantities yield ~18 latkes.
Russet potato ~1.67 lbs
Matzo meal 1/3 Cup
White whole wheat flour 5 T
Sweet onion (medium) 1/3 ~¼ lb.
Salt ½ t +/-
Pepper ¼ t
Thoroughly wash potatoes, leaving skin; grate using food processor grater disc.
Finely chop onion using food processor blade.
Mix the above with the rest of the ingredients in a large bowl.
For easy cleanup of oil splatter, cover stove top with aluminum foil.
Community members enjoy latkes prepared by the Brotherhood in December, 2018.
In a large skillet, heat ~1/8 inch corn oil to the point when a wooden toothpick causes bubbles when inserted. Maintain that heat. On an electric range this is between 4 and 5 out of 10 (HI).
Drop ¼ cup batter per latke onto hot oil, flattening with a spatula. Fry until edges brown; then flip and continue until browned as dark as your family likes. Replenish oil as needed.
Drain on paper towels.
Enjoy. These freeze well; reheat in a toaster oven.
Share a nosh! Post a picture of your latkes to our Facebook Group: The Temple Israel Chaverim!