Sweet Cinnamon Latkes

(Recipe adapted from Joy of Kosher, by Jamie Geller)


4 large russet potatoes (about 2 1/2 pound)

3 large eggs, beaten

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Pinch of kosher salt

2 tsp. ground cinnamon

3 tbsp. sugar

Canola oil, for frying

1/4 cup fine cornmeal or matzoh meal

1 cup sour cream

1/4 cup maple syrup


• Fill a large bowl with cold water. Peel the potatoes, cut them into quarters lengthwise, and place them in the bowl of cold water to prevent browning.

• Whisk together eggs, salt, cinnamon, and sugar in a large bowl; set aside.

• Drain potatoes. Place them in a food processor and pulse until pureed. Add pureed potatoes to bowl with egg mixture.  Add cornmeal and mix everything together well.

• Line a baking sheet with paper towels. Preheat oven to 200 degrees.

• Heat about 1-inch of oil in a large sauté pan over medium-high heat.

• Using a 1/4-cup measuring cup, scoop up potato mixture and drop it into the hot oil.  Use the side of the cup to flatten the latkes.  Continue in this way, being sure to keep some space between each latke. Do not let them touch. Fry until golden brown and crispy, 3-5 minutes per side.  Drain on the prepared baking sheet. Repeat with remaining batter. (To keep latkes warm once fried, spread them in a single layer on a baking sheet and set in oven.)

• Stir sour cream and maple syrup together in a small bowl. Pass alongside latkes.

Makes 20 latkes.