“These latkes are so light and fluffy that they melt in your mouth. These are great served with applesauce and sour cream.” - by Diana Swenson-Siegel
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
- In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt; mix well.
- Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.
- In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.
- When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 252 cal
- 13%
- Fat
- 15.8 g
- 24%
- Carbs
- 23.8 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (17)
Rate This Recipe
"These are not latkes. They are called chremslech. The difference is simple: latkes are always made with raw potatoes, chremslach with boiled potatoes. All that aside, the chremslech are better yet if ..." See moreyou brown the onions prior to adding to mashed mixture. Use lots of ground pepper as a seasoning. You can also add a crushed garlic clove to the oil and remove it before it browns too much."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
