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Sheila Muller demonstrated how to make latkes for the Jamesport Homemakers Club on Friday. (Credit: Barbaraellen koch)
Sheila Muller demonstrated how to make latkes for the Jamesport Homemakers Club on Friday. (Credit: Barbaraellen Koch)

Sheila Muller of Aquebogue demonstrated how to make these potato latkes for the Jamesport Homemakers Club at the George G. Young Community Center in Jamesport Friday morning.

A member of the club for over 25 years, she recounted the story of Hanukkah and the miracle oil which was only enough to light a temple menorah for one night, but miraculously burned for eight.

Tonight, Saturday evening, will be the seventh night of Hannukah, the Jewish “Festival of Lights.” The treats are traditionally served during this celebration.

Below is her recipe.

Ingredients:

Idaho potatoes, about 4 or 5 big ones, (2 lbs) peeled and grated (Muller grates by hand, but you can use food processor)

A medium onion, grated also

2 eggs, beaten well

2 tablespoons of matzo meal or flour (to get a good consistency)

Salt and pepper to taste

Vegetable oil or canola oil, but NOT olive oil, for frying

Grate and peel potatoes, try to squeeze some of the water out, either with a paper towel or by hand to ensure dryness. Leave the starch that settled at the bottom of bowl. Add the grated onion.

Mix the eggs together and add to the potato onion mix. Slowly add some matzo meal — not a lot — until you get a consistency that holds together. Add the salt and pepper (only about 1 1/2 teaspoons salt and 1/2 tsp pepper.)

Mix with a fork or your hands.

Heat the oil in a skillet and put a very small amount of the mixture in (about the size of a small pancake.) When it starts to sizzle, add two additional tablespoons of the mixture for each latke.

As edges get brown, turn over slowly so you don’t burn yourself. Turn latkes over again until desired brown color is achieved. Don’t burn the next batch as oil has become hotter.

Place latkes on paper towels to drain and cool for a couple of minutes.

Serve with applesauce or sour cream.

Credit: Barbaraellen Koch
Credit: Barbaraellen Koch
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