Too much water, I think. You really have to squeeze the daylights out of them prior to cooking.

But, if you do that, you can just mix them with the onions, s & p, dip in flour and fry.

I lean towards making mashed potatoes then using the leftovers for potato pancakes.

Last edited Mon Jun 25, 2012, 05:32 PM - Edit history (1)

Pretty close, but I shred potatoes before adding other ingredients, AND SQUEEZE WATER OUT of them, I used kitchen towel, andTHEN add other ingredients.

http://allrecipes.com/recipe/foolproof-potato-latkes/detail.aspx

Its rather labor intensive, so good that Hanukah only happens once a year!

I make some that I think are quite good, but they might not be like hers.

not sure if she used eggs

Here are some further pointers:
1. Shred your potatoes into ice water. If you add a little lemon juice, that helps prevent them from turning brown as you work.
2. Drain the potatoes very thoroughly. I usually strain them through a smooth towel, and squeeze out all the liquid that is humanly possible.
3. Add eggs, salt, pepper, and onions.
4. Use very little flour (or, if you prefer, breadcrumbs or matzo meal). You only need enough to keep the mixture from looking runny.
5. Preheat your fry pan or griddle. Then oil lightly just before frying. Flatten the pancakes as you put them on.

I never had had a recipe but I use eggand squeese all the moisture I can out of the shredded potatoes.

Kosher or not, as you wish.

salt and maybe pepper. Form and fry in hot oil. Pretty easy, but it is amazing how different they all taste at Hanukkah. Many folks skip the eggs; some add breadcrumbs.

We used to go to a potluck each year where everyone brought a batch. I loved tasting all the variations of such simple ingredients.

I like a non Hanukkah version with sweet potatoes and ginger. Wow. I'm hungry now.

For each 2 1/2 lbs of potato--(Idaho bakes!)

2 large eggs at room temp, well beaten.
1 large onion, OR, 1 med onion and 2-3 scallions, grated. You can also throw in snipped chives.
Kosher Salt.

to Serve--
applesauce, hot
sour cream or creme fraiche
caviar

Scrub 3-4 Idaho baking potatoes well. Grate into shreds on a box grater. Put into large bowl of cold water (use a glass one!) and soak, UNDISTURBED. You can prep the other ingredients, and the rest of your meal.

When you are ready to make the latkes...and I love them fresh-fried....lift handfuls of shredded potato, and squeeze dry, being CAREFUL not to disturb the bottom of the bowl. Put all the potato into a clean bathtowel, and wring, getting as much moisture out as possible.

Now....and here is the tricky part...pour off the water in the soaking bowl, being VERY CAREFUL not to disturb the Potato Starch sitting at the bottom. Wipe out any remaining water, leaving the starch.

Beat in the eggs into the starch, smoothing any lumps. Add the grated onion and well-wrung potato and mix. Add about two teaspoons salt.

You need about an inch of oil in whatever pan you use....I like to use peanut oil. Heat for frying....until a potato shred immediately sizzles when placed in.

When you are ready to fry, stir your mix from the bottom, and take a small handful of batter, squeezing out the excess moisture...what you want is potato shreds coated with mix, not too moist or eggy. CAREFULLY place in mounds in frying pan, quickly using the back of spoon to push down the middle (otherwise you will have burnt edges and a raw middle.)

Fry well, at least 3 mins per side. Drain on paper towels. Repeat until all the potato is used--you will lots of liquid left over.

I serve from the pan onto a paper-lined serving tray to the hungry horde in my kitchen...the toppings are served DIY.

Add some nutmeg to the batter.

Bake the potatoes first. Then peel if you want and shred them.

Mix that with the flour product of your choice or mash some of them.

Then add some herbs and seasoning.

Add a beaten egg and milk to get it to stay together.

I used to put chopped up green onions and fried them in oil.

Some add our cream instead of milk.

That's it.

My mother gave me her mother's potato shredder to use for potato cakes. I used to help my dad make them by hand using that shredder for the potatoes and onions. Dad used to tell me to never ever put baking powder in the batter and always use russet potatoes. He added some flour to thicken it but it was pure potatoes and onions. Daddy made the best potato cakes I ever ate. Mine aren't too shabby either.

It's a flat paddle with wavy wires that are fixed in an open checkerboard pattern over the surface. I never saw it being used for anything other than potato cakes when I was a kid. It shreds the potatoes and onions into a perfect slurry.

it sounds like a great piece of equipment!

I have no idea where my grandmother got hers but it's still intact and in great shape.

A couple of tablespoons sop up some of the liquid.

But they don't have onions in them...