'Eating Delancey': It's Not Just Pickle Man Sam | The Jewish Week | Food & Wine

'Eating Delancey': It's Not Just Pickle Man Sam

This gorgeously photographed book is full of funny and tender celebrity reflections on the foods of their heritage.
'Eating Delancey': It's Not Just Pickle Man Sam

Makes 20 latkes

1 hr 30 min

1 hr 30 min

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2 1/2 pounds potatoes, peeled and quartered

2 large onions (use 1 1/2 cups grated; don't tamp down)

3 eggs, beaten

2 cups matzo meal

1 cup flour

3/4 cup corn oil

1/2 cup corn oil for frying

2 1/2 teaspoons salt

1 teaspoon baking powder

1/4 teaspoon pepper


Sour cream

  1. In a food processor, fine-grate potatoes (don't liquefy; leave some texture), and strain to eliminate excess liquid. Don't overdo it; just let the water drain out.
  2. Fine-grate onions, and mix in a large bowl with potatoes. (If you don't have a food processor, you can grind the potatoes and onion in a meat grinder.)
  3. Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is very well blended.
  4. Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on low heat for 3 to 4 minutes underside is a deep golden brown, turn, and fry another minute or two. Drain on paper towel. Serve with applesauce and/or sour cream.