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Crispy Potato Pancakes

Submitted by Liz Kadesh

This potato latke recipe was developed and refined by Seymour Gordon. It was used to produce wonderful pancakes to sell at the JFS fundraising booth at the Applefest festival, held in Warwick. Board members and staff worked together, under Seymour's guidance to prepare some of the batter in advance. Seymour determined how to achieve the perfect texture, how maintain proper color and how to store the mixture at just the right temperature.

Our "customers" came back each year, looking for the most crispy and delicious latke ever! The recipe makes about 40+ potato pancakes.

8 lb. medium potatoes
2 medium onions
1 c. matzoh meal
2 T salt
2 T garlic bits
5 eggs
4 t. baking powder
Oil for frying

Grate the potatoes. (Seymour suggested that most of the potatoes should be grated fine and some should be a bit courser). Drain grated potatoes as much as possible. Grate the onions and add to the potatoes along with the rest of the ingredients. Fry in hot oil until crispy and golden.