The latke, the watke and the botke

The TBE latke party was a huge success and an uplifting festive occasion.

Here is a photo of the hungry crowd queueing for latkes:

hungry crowd

And, in a what I think of as a journalistic scoop, with the very gracious permission of the man himself, here is Jerry’s “Secret Latke Recipe”:

Potato Latkes 

  • 2 eggs
  • 3 cups Yukon Gold Potatoes (shredded & drained)
  • 4 tablespoons grated onion
  • 1  teaspoon salt
  • 1/2 teaspoon Pepper
  • 2 tablespoons matzoh meal (a bit more if you like a drier latke)

This is truly a fabulous latke recipe.

And now I can report on two latke innovations. The first is from our friend Yael who used the waffle maker with the latke mixture to generate a waffle latke, we are terming this the “watke“. I didn’t manage to get a photo of this but it looks like a pale waffle and of course has the advantage (and disadvantage) of being a low calorie version of a latke.


The second of these innovations we are calling the “botke“.

The genesis of the botke is as follows. When shredding the potatoes for our latkes, I decided to use the fine shredder disc on the food processor. We were overwhelmed by the massive amount of liquid pouring out of our finely shredded potatoes. We tried to drain off as much as possible and to soak up the excess liquid we ended up adding far too much matzoh meal to the mix.

The resulting latkes were pretty tasteless when fried as the mixture had ended up being more matzoh ball than latke in terms of ingredients.

This gave my daughter the bright idea of boiling the mix like one would a regular matzoh ball.

So we boiled the latke mix, creating “botkes“. The botkes turned out absolutely delicious, one of those rare occasions where one can snatch culinary triumph from the jaws of disaster..

The botkes ended up being kind of like a Jewish gnocchi so we paired it with a rich tomato sauce for a very satisfying, hearty dish.

botkeThe only other recommendations from this year’s culinary latke adventures are that I heartily recommend a deep fat fryer as a great piece of equipment, and also that soybean oil appears to give a better result than frying in corn oil.

To be continued next year . . .