Mile End Deli Latkes for Hanukkah
Adapted from Michael Kaplans article in the New York Post, December 20, 2019
Mile End Deli latkes.
Ingredients
2 lbs. russet potatoes, peeled and coarsely grated
1 medium onion, grated
1¼ cup matzo meal
¾ cup chopped fresh chives
5 large eggs
1 tbsp. kosher salt
¾ tsp. freshly ground black pepper
Canola oil
1 medium onion, grated
1¼ cup matzo meal
¾ cup chopped fresh chives
5 large eggs
1 tbsp. kosher salt
¾ tsp. freshly ground black pepper
Canola oil
Mile End Deli latkes
Directions
Place grated potatoes in a large bowl, add water and strain. Rinse two or three more times until the water runs clear, then drain, squeezing out as much water as possible.
Combine rinsed potatoes and grated onion in a large bowl, mix together with your hands. Mix in the matzo meal, then add the chives. Finally, add the eggs and massage them into the potato mixture until thoroughly incorporated. Mix in salt and pepper.
Heat two to three tablespoons of oil in a large skillet over medium heat. Take a golf ball–size portion of the potato mixture, flatten it between the palms of your hands, and add to the skillet, making sure the pancakes aren’t touching. Repeat.
Cook the latkes until they’re crisp and brown at the edges, about three minutes; then flip and cook for another two to three minutes. Transfer to a paper-towel–lined plate or baking sheet. Repeat with the remaining mixture, adding a teaspoon or so of oil between batches.
Makes about a dozen latkes.
The Latke sampler plate at Mile End Deli. Stefano Giovannini
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