A few precious moments with mom, Barbara, and dad, Marshall, around a special family dish. Served fresh and hot, they leave an aromatic reminder of days gone by.
Nephew Daniel, bro Rick and Sue’s son, helped make latkes, my Grandma Ceil’s recipe. She gave it to me in the 1960’s. Here, I pass it on to Dan, the next generation.
Dad ate 3 latkes.
Mom cleaned her plate.
Grandma Ceil’s Latkes
(Celia Obshiller Gibralter, 1900-1984)
as reinterpreted by grandson (robert gibralter) and great grandson (aaron gibralter)
nice amount for 12 - 15 people
part of a meal, not the whole meal
2 pounds of potatoes - 10 - 12 idaho medium large, or 12 - 15 medium yukon gold
.5 pounds of onions - 3 medium
4 teaspoons of salt, 2 teaspoons of pepper
4 tablespoons of flour
1/2 cup to matzoh meal
safflower oil (or chicken fat if you have the guts)
peel potatoes and put into salt water to hold (in cool water - not to cook!) until ready to grate them. peel outside of onions, cutting off the non-stalk end (cut the frayed one)
grate potatoes by hand, put all of it into strainer to let excess liquid drain off.
grate onions, put all of it into strainer to let excess liquid drain off.
(onions should be about 10-15 % max of batter)
separate egg yolks from whites
mix grated potatoes and onions in large bowl or pot, adding salt, pepper, flour, matzoh meal and egg yolks. place mixture in fridge to chill for 1/2 hour.
when ready to cook, fold egg whites, gently, into batter.
cook with oil hot on high, or medium high flames, until very brown, crispy.
serve on large plate with paper towels to absorb excess oil.
serve with sides of apple sauce, sour cream.
lightly salt to taste.
get one or two to eat before they all disappear.