Evie's Latkes

Adapted from Molly Goldberg

Makes 20 pancakes


Five russet potatoes

One onion, grated

2 eggs, beaten

3 tablespoons matzoh meals

½ teaspoon baking powder

2 slices eggbread, softened and squeezed of water (Nana)

Vegetable or peanut oil (or shortening)

Salt and pepper


1. Put grated potato and onion in strainer over a large bowl. Knead it to get moisture out, the let sit in bowl to draw out potato starch. Dump water but keep starch at bottom of bowl. 

2. Put potatoes/onion in tea towel and wring to get out moisture. 

3. Add to bowl with other ingredients, Mix well, including starch.

4. Fry in cast iron pans. Drain on paper towels and keep warm on cookie sheets in 200º oven.