Suzanne and Max Liberman’s Potato Latkes

My late grandmother and I cooked latkes together every Hanukkah for over 20 years. This is the recipe the two of us developed.

4 lb potatoes
1¼ lb onions
4 eggs
½ cup matzah meal
1½ tsp salt
Vegetable oil for frying

Grate potatoes (we use a food processor with a small grating blade) – no need to peel them. Squeeze out as much of the water and starch as possible. Chop the onions finely; add them and the eggs, matzah meal and salt. Mix well.

Heat oil in a skillet. Add batter (2–4 tablespoons per latke), and flatten them so they’ll cook through and come out thin and crisp. Fry over medium heat, turning as needed, until golden brown on both sides. Drain well on paper towels and blot off excess oil. If the batter becomes too watery, add more matzah meal.

Latkes can be frozen in single layers and then bagged. Reheat on cookie sheets, also in single layers, in a 425 °F oven until sizzling and hot to the touch – maybe 6–8 minutes. They don’t need to be turned over, but do check them often. Blot with paper towels again. Latkes are traditionally served with applesauce and sour cream.

Makes about 4 dozen latkes.