Monday, December 19, 2016


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Potatoes - peeled


1 ½ lbs

Shallots (can also use regular onions)


¼ cup

Large eggs - lightly beaten





2 tbsp

Salt and pepper


1 ½ tsp

Vegetable oil for frying


As needed

1. Grate the potatoes in a food processor so that they are very thin.

2. Pour the grated potatoes onto cheesecloth or a few layers of paper towels and squeeze to release the excess moisture. Leave it for 15 minutes so that it drains fully.

3. After 15 minutes you will see that the potato starch has settled to the bottom of the bowl, pour out the liquid but save the potato starch.

4. Add the shallots, egg, flour, salt and pepper to the bowl with the potato starch.

5. Add the potatoes to this mixture and mix until combined.

6. Preheat your oven to 200 degrees Fahrenheit and line a baking pan with paper towels.

7. Heat oil over medium heat in a skillet. It should be about ¼ of an inch high in the pan and you need to wait until it's very hot.  You can test it by dropping in a very small amount of your potato mixture to see if it sizzles.

8. Once the oil is hot, drop large spoonfuls of the potato mixture into the oil and fry each for about 3-4 minutes on each side until they are golden and crispy all around. As you take them out of the pan, place them in the baking pan lined with paper towels to sop up the excess oil.

9. If you are not eating right away, put the latkes into the warm oven uncovered to keep them crispy.

10. Serve with delicious and sweet applesauce.


Click here to print the recipe

Disclaimer: Cruise Kosher suggests the top Kosher Cruise Agents and is not responsible for bookings made with those companies.


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