Make Ahead Latkes on the Grill

Makes about 24 latkes. This is for a Weber gas grill.

  • 5 lb russet potatoes
  • 8  eggs, well beaten
  • 1/2 C minced onion (optional)
  • 1-1/2 t baking powder
  • 2-4 t salt
  • white pepper to taste
  • 9 T matzo meal
  • Vegetable, peanut or other mild oil for frying.
  1. Peel potatoes and cut into large chunks.
  2. Grate potatoes with food processor.
  3. Cover grated potatoes with very cold water in a large bowl and allow to soak at least 15 minutes up to 1 hour.
  4. Combine dry ingredients (baking powder, salt, white pepper, and matzo meal in a bowl.
  5. Grate onion if using.
  6. Remove grates from grill, then preheat grill to high.
  7. After soaking time, drain potatoes and squeeze out as much liquid as possible.
  8. Place 2 cast iron pans directly on flavorizer bars and add oil to a depth of about 1/4 inch. Begin heating oil to quite hot but not scorching.
  9. Add all ingredients into a very large bowl, or split between 2 large bowls, and mix thoroughly with hands.
  10. When the oil is hot, fry the laktes in batches.

These can be frozen and reheated later. Let the the latkes cool in a single layer on baking sheets. Freeze in the freezer when cool. When the latkes are frozen solid, carefully transfer to aluminum baking pans, cover, and return to freezer. When ready to serve, heat for about 15-20 minutes on baking sheets in a 425° preheated oven until crispy and golden brown.

Matzo Balls

Makes about 12 matzo balls.

  • 2 large eggs
  • 2 T vegetable oil, olive oil, or rendered chicken fat
  • 1/2 C matzo meal
  • 1 t salt
  • 2 T cold water
  1. In a small bowl, lightly beat eggs.
  2. Add oil, matzo meal, and salt mix throughly.
  3. Add 2 T cold water and combine.
  4. Cover and refrigerate for at least 30 minutes.
  5. Bring 6 C water or chicken broth to boil in a medium pot.
  6. When water is almost boiling, with wet hands, form matzo mix in 1″ balls. Handle as little as possible trying to not compress. Don’t make the balls too dense.
  7. After water boils, reduce heat to low simmer, add balls, and cover pot tightly with lid and aluminum foil. Foil and lid will cause a higher simmer even on a very low heat.
  8. Simmer for about 35-45 minutes until cooked through to desired doneness.
  9. Drain and use for matzo ball soup.

Latkes (Potato Pancakes)

This recipe makes crispy latkes with a soft inside. It’s based on a recipe from my grandmother’s 1951 edition of The New Settlement Cookbook. This recipe doubles the recipe in the book which calls for a lot of salt. I reduced it because it was way too salty. I also added the optional diced onion. Serves 6.

  • 4 C Raw grated potatoes (Russet or Yukon Gold)
  • 4 Eggs
  • 1/4 C Onion, 1/4″ dice (optional)
  • 1/4 t Baking powder
  • 1 t Salt
  • 4 T Matzo meal
  • Pepper to taste
  • Canola oil for shallow frying
  1. re-heat oven to 200°.
  2. Peel and grate the potatoes. A food processor is fine.
  3. Drain and squeeze the extra liquid from the potatoes.
  4. Beat the eggs in a large bowl.
  5. Add the onion, if using, and the rest of the ingredients except the potatoes. Mix well.
  6. Mix in the potatoes.
  7. Heat canola oil in large pan, preferably non-stick, over medium-high heat.
  8. Spoon potato mixture by 1/4 cup measures into pan, flatten a little.
  9. Cook pancakes until edges brown, flip when the bottoms are golden brown.
  10. Continue cooking until both sides are golden brown.
  11. Place cooked pancakes on a baking sheet lined with paper towels as they are finished. Keep warm in oven.
  12. Serve with applesauce and sour cream