Lunchbreak: Latkes

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Data pix.
Todd Harris

Steingold’s of Chicago at 1840 W Irving Park Rd 773-661-2469

Steingold’s Station (at the Francisco Brown Line station) 4642 N Francisco Ave.


Latkes (potato pancakes)

4 russet potatoes, peeled

1 medium parsnip, peeled

1 medium turnip, peeled

1 small yellow onion

4 scallions/green onions, finely sliced

4 eggs

1 Tblsp salt

1/4 tsp black pepper

4 Tblsp AP flour

1/2 cup matzo meal

.5 tsp corn starch


Shred all root vegetables and yellow onion and soak for 5 to 10 minutes.

After soaked, strain and squeeze all of the liquid using cheese cloth.

Mix eggs and dry ingredients together to make a paste, then mix the sliced green onion and strained root veg with the paste. Mix thoroughly.

Then portion and flatten into the preferred shape and freeze for cooking.

Heat fryer shortening in deep pan to 360, fry on each side until golden brown

Season with Malodon Salt

Serve with apple sauce and sour cream (we use Labneh instead)


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