Brotherhood Breakfast

Latkes: A Jewish Cook's Dilemma

Come To The Annual Brotherhood Latke Dinner
Friday, December 30, following the 6:00 pm Family Service

Every cook and consumer struggles with this age old problem: how to prepare and eat your latkes. Peeled or unpeeled potatoes? Hand grater or food processor? Rinse and dry the grated potatoes or just drain them? Thick and light or thin and crisp? How much oil for frying? Applesauce or sour cream or both? Try our recipe and see how it turns out for you.

More important, and for an easy solution to these problems, attend the Annual Brotherhood LATKE dinner following the 6 pm Family Service on Friday, December 30. The chicken and latke menu will feature famous green chile latkes, and sufganiyot as the special dessert.

This event requires a prepaid reservation, as it is usually a sell out for the 200 places. Please mail in your check with names and ages of your party by Wednesday, December 21 at the close of business.

The Latke Recipe:

Grate 6 raw, unpeeled potatoes, about 2 pounds, by hand. Rinse lightly and dry. Add 2 or 3 eggs, one finely chopped onion, salt, pepper, 1/4 cup flour or fine matzo meal, 1 teaspoon baking powder. Drop, using half cup measure, onto generously greased griddle or into frying pan with 1/4 inch of oil. Turn when crisp on first side and cover if using frying pan to make sure center gets cooked. Serve with sour cream and/ or applesauce. Keep warm by stacking between foil in oven. Yield depends on size.