Today’s post is dedicated to my mom Charlotte, a great human being! She will be laid to rest next to my dad Sid on Sunday. Charlotte was a great cook and my inspiration. Bon appétit Mom

Potato Latkes of Love

30 little bits of love

Ingredients

• 2 pound russet (baking) potatoes 3 eggs
• 1 onion peeled and diced fine
• 1 1/2 -1 3/4 cup matzo meal
• 1 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon finley chopped parsly
• Canola oil, for frying

Procedure

1. Make the batter: Peel the potatoes and cut into small peices. Place them in cold water until ready to shread.
2. In a large bowl, beat the 3 eggs together to mix well. Add the finley diced onions into the bowl with the eggs and stir twell.
3. Drain the potatoes, then set a strainer over a bowl. In the same processor bowl, process the potatoes until very finely sheddeed but still with some texture. Stir the potatoes into egg mixture. Add the matzo meal, parsly salt, and pepper, add a pinch of cream of tartar. Stir well; let stand while oil is heating.
4. Cook the pancakes: Heat about 1/8 inch oil in a large skillet over medium-high heat until very hot. Spoon out the batter, using a scant 1/4 cup for each pancake. The batter should sizzle as soon as it hits the fat, but not wildly. If the edges of the batter separate, the oil is too hot. If there are just slight bubbles when the batter touches the oil, the oil is not yet hot enough. The first round of latkes is inevitably less good than later batches.
5. Fry the latkes for about 4 minutes on the first side, slightly less on the second. They should be well browned before turning them. Drain on absorbent paper or on a rack. Serve immediately

Ok these must be served with apple sauce and sour cream.

Thank mom your the best!