Delicious & Easy
Traditional Latkes via Molly Goldberg
Molly Goldberg was a gossipy Jewish-American housewife in the Bronx who liked to chat across her kitchen window with her neighbors in the show “The Goldbergs,” which started on radio in 1929 and in 1949 moved to television and ran until 1954. Molly was played by actress Gertrude Berg. In 1955, Berg wrote and published The Molly Goldberg Jewish Cookbook. Grandmothers and mothers adored this book, which is filled with traditional Ashkenazic Jewish recipes—everything from blintzes and gefilte fish to matzo brei and borscht.
Ingredients for
Traditional Latkes via Molly Goldberg
5 medium russet potatoes, grated
1 onion, grated
2 eggs, beaten
3 tablespoons matzo meal
1⁄2 teaspoon baking powder
2 slices egg bread, knead with water and then squeezed of the moisture
Salt and pepper, to taste
Vegetable or peanut oil (or shortening) for frying
MAKES ABOUT 10 LATKES
Instructions for
Traditional Latkes via Molly Goldberg
Put grated potato and onion in strainer over a large bowl. Knead it to get moisture out, then let sit in bowl for about 15 minutes to draw out potato starch. Dump the water but keep the starch at the bottom of bowl.
Transfer potatoes and onion mixture to a tea towel or cheesecloth and squeeze out remaining moisture. Add back to the bowl with remaining ingredients. Mix well, including starch.
Scoop about a 1/3 cup of latke mixture into a cast iron skillet over medium heat and pan fry with a light amount of oil, about 5 minutes on both sides until browned and crisped. Once done, drain on paper towels and keep warm on baking sheets in a 200° oven until ready to serve. Repeat until batter is gone.
Latkes are typically served with sour cream and applesauce.
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