Nancy J. Patrykus


This is my take on a very popular Jewish Latke recipe, of which there are hundreds to be found, and I have tried many... more than I care to count!
Every family has a favorite recipe.I tweaked and tweaked and came up with this, my favorite recipe. Mine are shredded into a bowl of cold water..
These turn out to be crispy, crunchy,and delicious!
To die for...LOL

★★★★★ 2 votes
Family & guests
20 Min
5 Min


2to-2-1/2 lb
baking idahos, etc.
1 medium
sweet onion
1/3 c
dried parsley........i dry my own
2 large
salt & pepper taste
veggie oil for frying


1Peel the potatoes, quarter and put in a bowl of cold water.
Hand grate potatoes right into the cold water.P
Peel and quarter the onion, ang grate into the bowl with the potatoes.
Let sit for 15 minutes.
2Strain the potatoes & onion with the water,slowely so as to not disturb...the potato sediment in the bottom of the bowl! into a colander..set on a wire rack over another clean bowl.
Save this sediment (potato starch) for later!
3Then on top of the rack,
place a clean linen towel.
4Dump the strained colander of potatoes onto the towel...twist and squeeze to remove all the water from potatoes. Squeeze some more times...try to extract all the moisture from the potatoes
5Into the bowl of beaten eggs add salt and pepper, parsley and the potato sediment.
Then mix in the squizzes potato shreds to bowl with the eggs.
Heat a skillet with the oil.
Put a spoon full of potatoes into the hot oil,flattenthe potate with a spatuls...fry for a few minutes, turn and fry the other side. 3-4 minutes.
Drain on paper towels..
Then put on a wire rack to cool, or serve immediately.
I usually make a larger batch...flash freeze the put in plastic bags and back into the freezer.
Later they can be crisped up in a 350 F oven.
Great served with applesauce,and or sour cream.

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