Irvin Wengrows Spezialrezept für perfekte Latkes:

For 2-3 persons:

2 cups of peeled and finely grated potatoes, preferably a baked potato variety

1 small, grated onion (potatoes to onions in the ratio 3-4:1)

3 medium or 2 large eggs, well mixed

2 tablespoons of flour (Irv prefers a flour-baking powder ready-mix, because the latkes will be crispier, but normal flour works too)

1 1/2 tsp salt

1 tsp pepper

1/2 cup peanut oil

Matzo flour and other flour as required (see point 5)

Potato starch as required

1. place the grated potatoes in salted, boiling water for about 3 minutes (until the starch released collects at the surface of the water)

2. pour off all water and press out the remains with very absorbent paper kitchen roll

3. likewise press out all the water from the grated onions.

    You can prepare the boiled potatoes and grated onions a day in advance so that the liquid runs off better.

4. mix potatoes, onions, eggs, flour and salt

5. improve the consistency of the mixture with matzo flour The ideal consistency is reached when the dough is still wet but no more liquid comes out and when it forms a ball when pressed on.

    As the potato starch is important for shaping the dough, but this has been lost during the previous cooking, you can also add 1-2 teaspoons of potato starch before rounding off with matzo flour.

6. put peanut oil in a large, heavy pan. Irv prefers to work with peanut oil because it can be heated up very much.

    You can test the heat level with a drop of dough: it should form bubbles in the pan in a few seconds.

7. put a large tablespoon of dough in the hot oil and press it lightly into the pan with the back of the spoon to obtain a uniform thickness of 1 cm. 

    Turn more often to prevent the latkes from burning. Since the potatoes are already pre-cooked, this can easily happen.