Happy Hannukah to all who celebrate! This is my favorite time of year, if only because it means latke season. While I can never seem to make them as good as grandma does, they are still an anxiously awaited treat. The time spent making these golden gems is well worth it. Served with sour cream or applesauce (we found a jar of delicious blackberry-apple sauce!), you could justify eating these for breakfast, lunch, or dinner. Not to mention that reheated under the broiler, they make great leftovers, so don't worry about making too many! Just a tip: we've found that starchier potatoes make crispier latkes. While we always get yukon gold or red potatoes for everything else, good ol' boiling potatoes are best for this recipe. Grandma's Potato Latkes Makes 8 servings. Recipe from grandma Elaine (hi grandma!). Ingredients 6 large potatoes, peeled and finely grated 6 tablespoons matzo meal or flour 1½ teaspoons salt ½ teaspoon pepper 1 small onion, grated cooking oil 3 eggs, well beaten

Share: