Grandma’s latke recipe

It’s Heritage Month in third grade at my son’s elementary school. Not only has ancestry.com become a lifesaver to us for the endless projects we’ve had to create: the family tree, the poster board of historical documents, pictures and stories about my sons great, great, grandparents and now this – a recipe to share with the entire third grade and all of their guests.

So I ask my son, Shane, what he’d like for me to make for the special Heritage Family Day at school. I was dreading the answer.

Shane: “Mom, latkes of course.”

Me: “Really? I’ve tried and honestly, I don’t make them well at all.”

Shane: “Well, grandma makes the best latkes. I’m going to call her and get the recipe.”

Making latkes from scratch. Really, really from scratch.

Fabulous. She definitely makes the best latkes. However, I know her process. It’s crazy. Not only is it from scratch (literally no boxes of anything!), but she uses tools I’ve never used, specifically a meat grinder!

Long story short, I now have her meat grinder and the following ingredients on my counter waiting for me to whip up this Friday morning at 8 am! Yes, because of course they need to be warm and ready for the 50 people devour, and not care whatsoever anything about our heritage or the fact that I used a meat grinder to make latkes.

I hope they will be as good as my mother-in-law’s, but I have serious doubts. I’ll post a comment for an update this weekend! Wish me luck.

Regardless, hope those who celebrate it, have a very happy Hanukkah!

Grandma’s Latkes

Ingredients:

• 6 potatoes
• 1 onion
• 2 eggs
• ¼ teaspoon pepper
• 1 teaspoon salt
• 2 tablespoons flour
• ½ teaspoon baking powder
• vegetable oil
• apple sauce
• sour cream

Directions:

My mother-in-law says, “I use an electric meat grinder to get the texture that I like. Use whatever you like. I put everything into a large strainer that sits on top of a large bowl.”

1. Peep potatoes and grate together with the onion.
2. Stir in slightly beaten eggs and remaining ingredients. Yes, everything is grated and added into the strainer. The bowl will catch the excess liquid, which you will have to dump out after all the grating is done. Don’t let the grated potatoes sit too long or they will turn brown.
3. Heat about ½ inch of vegetable oil in a heavy skillet.
4. Using a tablespoon, drop the potato mixture into the hot oil and fry until crisp on both sites.
5. Drain on paper towel and serve with applesauce and sour cream.

When Stacey Smith isn’t grossed out using a meat grinder (even if it is just for potatoes), she’s VP of Integrated Marketing at Mom Central.

Stacy DeBroff

Stacy DeBroff, founder and CEO of Mom Central.com and social and digital consultancy, Influence Central, is a social media strategist, attorney, and best-selling parenting author. A sought-after expert for national media, she trend-spots regularly with national brands and speaks frequently to national and international audiences on a wide range of subjects, including influencer marketing, social media, entrepreneurship, and consumer trends. A passionate cook, gardener, reader, and tennis player, she adores this new chapter of post-college-age parenting.