GMA Recipe: Rabbi Marc Gellman's Latke (Potato Pancakes)

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Latke (Potato Pancakes)
From Rabbi Marc Gellman
1996

Ingredients

two extra large eggs

1/2 oz kosher salt

1/4 teaspoon nutmeg

1/4 teaspoon white pepper

1/2 lb. flour

five pounds potatoes

one pound peeled and trimmed onions

peanut oil

Directions

Whisk together two extra large eggs, 1/2 oz kosher salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon white pepper

Add 1/2 lb. flour to egg mixture and whisk well

Ratio of five to one washed but unpeeled potatoes to onions (five pounds potatoes to one pound peeled and trimmed onions) shred potatoes and onions in a food processor and dump into a colander. Drain well by pushing with spoon or wrapping in cloth and squeezing (my preference).

Immediately add drained potato-onion mixture to the egg-flour mixture.

Use a #8 ice cream scoop to scoop about 8oz of mixture into a cast iron skillet with 4 tablespoons of very hot peanut oil. Immediately flatten pancake with the bottom of a pan or a metal spatula.

Cook about two minutes until golden brown and turn to brown on the second side.

Serve with apple sauce.

Apple Sauce

Ingredients

8 Mutsu or Rome apples

1/4 cup of apple cider

1 cinnamon stick

1/2 cup of dried cherries

1/4 cup of sugar

1 Tablespoon butter

Directions

Core but do not peel about eight mutsu or Rome apples. Cook with 1/4 cup of apple cider and cinnamon stick, 1/2 cup of dried cherries, and 1/4 cup of sugar until mushy. Add 1 Tb of butter, stir to mix and chill.

Remove cinnamon stick.

Recipe by Rabbi Marc Gellman