Grampa Stephen’s Latkes (World’s Best Potato Pancakes)
by Nov 22nd, 2010 // Breakfast, Holiday, Recipes, Sides, Veggie Friendly
Grampa Stephen’s Latkes (World’s Best Potato Pancakes)
Since I’ve known her, Dana has talked about her dad’s famous potato latkes. She makes such a big deal about them that I begged her to bring her entire brood to my house for a lesson in latke making.
The kids ran around while Dana and her dad got right to work peeling potatoes. Dana’s dad (Grampa Stephen to the kiddos) makes his latkes by “feel” so I had to watch him like a hawk.
To my surprise (and delight) the secret ingredient is minced garlic! Grampa Stephen doesn’t add salt until he takes the latke out of the oil. The coarse salt sits on top of the latke just under the apple sauce. This sweet and salty mix is amazing.
Look who got to be our little taste tester! Needless to say, she L-O-V-E-D her first latke. Big thanks to Dana and her dad for the tutorial. Now for the latke that lives up to the hype…
PS: You know the kind of latke that looks like a bird’s nest? That’s the kind I’ve always made in the past. Now I’m 110% converted. These taste so much better, come out perfect every time and are easier to make!
Grampa Stephen’s Latkes Recipe
Prep Time: 20 mins Cooking Time: 15 to 20 mins
Ingredients:
8 to 10 medium russet potatoes
1 large brown onion
2 rounded tablespoons jarred minced garlic
4 eggs
1 cup matzo meal
1/2 cup canola oil
coarse kosher salt
1 jar apple sauce for serving
Peel and quarter the potatoes and onions. Fit your food processor with the standard blade and place half of the potatoes and half of the onions in the food processor. (Grampa Stephen insists that no matter how big your food processor, batching is essential.) Pulse until the potatoes and onions are finely minced. Add 1 rounded tablespoon of minced garlic and 2 eggs and pulse again. Add half the matzo meal in a circular motion covering the top of the mixture and pulse once more. Transfer mixture to a large bowl and start a second batch using the same steps 1 through 5. Heat 1 inch of oil in a large, heavy-bottomed skillet. When oil is hot (just before it smokes) ladle 1/3 cup sized portions into the oil and cook until golden brown on the bottom. Once the bottom side is brown use a fork (yes, a fork!) to gently flip over the latke. (Grampa Stephen says that using a fork minimizes splashing and keeps the other latkes in the pan undisturbed.) When both sides are golden brown, lift the latkes from the pan with a slotted spatula and place on a paper towel to drain. Repeat the process with the remaining batter. Add more oil if necessary. When ready to eat, sprinkle the top of each latke with coarse kosher salt (to taste) and serve with a dollop of apple sauce. Makes 12 to 15 latkes.
We loved this recipe so much that we submitted it to the Food52 contest. Fingers crossed!
Oh….these are on my list to make!! Thanks.
These look amazing!!! Dana and Grampa Stephen are adorable!
those are a lot neater/cleaner looking than my latkes. I love the idea of minced garlic though. I also had to post that your daughter is adorable!
I love latkes! I cannot wait to try the recipe. It was so heartwarming to see the pictures, I really enjoyed them. I haven't commented often, but I wanted you to know I admire what you're doing. Doing everyday, fulfilling cooking with our children is so important. My son is 18, and he just asked for us to make some "stuff" for his teachers for Christmas because his teacher was so excited over the cake he make her to celebrate her "pregnancy". Good job mom!
My mom's recipe is similar, though she uses a blender for lack of a food processor. And onion instead of garlic. But I will give the garlic a try. Yum!
How fun, I think I only had latkes once but I kind of want to try and make these now. It helps that I have more potatoes than I know what to dow with
Good luck–I hope you win the Food52 contest! I'll have try these for sure because I've never had much luck with the "bird's nest" type….they usually taste yummy but fall apart.
I'm craving latkes now. These look so yummy!
I am from the shredded-add onion school but these sound wonderful. I will try them. Wishing y'all a Happy Chanukah.
I am finding the fact that your daughter could gum up those latkes amazing. I am definitely buying that book you were talking about.
I am making these tonight, they look so divine!
PS…Your kids are so stinkin' cute!
I LOVEEEEE Latkes!! I've never tried them with applesauce though, that is something new!
Thanks so much for getting Grandpa Stephen to share his recipe. We made these tonight for the first night of Hanukkah and we are NEVER going back to the birds' nests!!! These have been adopted as our new official family recipe! I agree with you 100% that these are easier to make and come out so much better. And our littlest tester agreed as well!
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I love Latkes – one of the best parts of Hanukkah for sure. I noticed the brown paper bag on the counter – I do the same thing. It's a great way to drain the latkes when you take them out of the pan! This year, I added some beautiful blue potatoes to mine – so awesome!
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Terrific post. Thanks.
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