Every Hanukkah, women gather in the kitchen of Waterville’s Beth Israel synagogue to make \u201cmore potato pancakes than anyone would ever want to eat today,\u201d as Wendy Miller fondly recalls. Her mother, Gisele Miller, took charge of the \u201clatke brigade\u201d from the 1950s until her death (on the first night of Hanukkah) in 1997.<\/p>\n
as shared by her daughter, Julie Miller-Soros<\/em><\/p>\n 10 medium-sized potatoes (I use Yukon Gold – she used MAINE Potatoes) 1. Peel the Potatoes (Put them in a bowl covered with COLD Water)<\/p>\n 2. Grate By Hand NOT in a Cuisinart food processor – By HAND – Use the largest holes on the grater as they make better latkes according to Gisele<\/p>\n 3.Peel the onions and grate them into the same bowl as the potatoes<\/p>\n 4. Liquid collects in the bowl – Squeeze the liquid out as you do not want it because it is too starchy<\/p>\n 5.\u00a0 Beat the eggs in another bowl and then add the eggs to the potato\/onion mixture<\/p>\n 6.\u00a0 Add the matzo meal, salt and pepper and mix well<\/p>\n 7.\u00a0 Heat the Large frying pan – HOT- with oil<\/p>\n 8.\u00a0 Pour enough oil in the large frying pan so it is about 1.4 inch thick (Gisele meant deep but she said thick).\u00a0 Heat the oil medium to medium high.\u00a0 With your clean hands squish mixture into latke shape and put into frying pan.\u00a0 Push it down a little and put several latke mixtures into the pan:\u00a0 as many as fit in the pan.\u00a0 Try to wait to turn them over only one time as Gisele said they are better if turned only once!\u00a0 You turn them when the edges start to brown.\u00a0 You can see this.\u00a0 Do this as many times as it takes until mixture is finished. (You will need to add more oil each time you add more latkes.)<\/p>\n 9.\u00a0 When you take latkes out of pan, put them on a tray that is lined with paper towels to absorb some of the greasy oil.<\/p>\n If eating right away, keep them warm in the oven.\u00a0 If freezing for the latke party, let them cool and then freeze them.<\/p>\n","protected":false},"excerpt":{"rendered":" Every Hanukkah, women gather in the kitchen of Waterville’s Beth Israel synagogue to make \u201cmore potato pancakes than anyone would ever want to eat today,\u201d as Wendy Miller fondly recalls. Her mother, Gisele Miller, took charge of the \u201clatke brigade\u201d from the 1950s until her death (on the first night of Hanukkah) in 1997. Gisele’s…<\/p>\n","protected":false},"author":1764,"featured_media":0,"parent":752,"menu_order":2,"comment_status":"closed","ping_status":"open","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"_links":{"self":[{"href":"https:\/\/web.colby.edu\/jewsinmaine\/wp-json\/wp\/v2\/pages\/780"}],"collection":[{"href":"https:\/\/web.colby.edu\/jewsinmaine\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/web.colby.edu\/jewsinmaine\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/web.colby.edu\/jewsinmaine\/wp-json\/wp\/v2\/users\/1764"}],"replies":[{"embeddable":true,"href":"https:\/\/web.colby.edu\/jewsinmaine\/wp-json\/wp\/v2\/comments?post=780"}],"version-history":[{"count":7,"href":"https:\/\/web.colby.edu\/jewsinmaine\/wp-json\/wp\/v2\/pages\/780\/revisions"}],"predecessor-version":[{"id":832,"href":"https:\/\/web.colby.edu\/jewsinmaine\/wp-json\/wp\/v2\/pages\/780\/revisions\/832"}],"up":[{"embeddable":true,"href":"https:\/\/web.colby.edu\/jewsinmaine\/wp-json\/wp\/v2\/pages\/752"}],"wp:attachment":[{"href":"https:\/\/web.colby.edu\/jewsinmaine\/wp-json\/wp\/v2\/media?parent=780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 small-medium onions
\n1 plus tsp. salt
\n1\/2 plus tsp. pepper
\n6 tbls. Matzo Meal (not flour – matzo meal)
\n4 eggs
\nVegetable oil (she used Wesson Veg. Oil – I use Canola Oil)<\/p>\n