Latkes from Izmail

By Desiree Gil, Swampscott, MA

I hold a big latke party each Chanukah where we experiment with different recipes and come up with some very unusual, and delicious, latke variations. One year, my mother, Bery Sanford, remembered how her grandmother, Anna/Chana Brikman used to make them.

The potatoes (2-3 medium sized) were boiled and then mashed to have the consistency of mashed potatoes. To this add one minced onion, 1-2 eggs and ¼ cup matza meal or bread crumbs. Season with a pinch of salt and a pinch of pepper if desired. Optional chopped dill or chopped scallions. Fry in oil until golden brown and crispy.

I’ve also tried this with actual left over mashed potatoes. To the mashed potatoes I added about a cup of grated potato and a minced onion. Mix together and fry until golden brown.