Chremslach (Latkes)

Yield 10 to 12 Servings


  • 6 to 8 Cooked Potatoes, grated
  • 1 Raw Onion, grated
  • 8 Eggs
  • 2 to 3 tbsp potato starch
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp onion powder (optional)

Mix all Ingredients together thoroughly in a large bowl. (Fries better if left for 1/2 hour to 1 hour in refrigerator.)
Heat 1/4 inch deep oil on high heat. Drop batter by rounded tablespoon into hot oil.
When starting to cook, lower heat to medium.
Flatten latkes with a fork. Fry for 2 minutes on one side until light brown; turn and brown on other side.