• Ingredients: 28

Maxine’s latkes with large russet potatoes, medium sized onions, eggs, lightly beaten, toasted bread crumbs, salt, baking powder, dash pepper, schmaltz or vegetable oil for frying.


  • 5 large russet potatoes
  • 2 medium sized onions
  • 2 eggs, lightly beaten
  • 4 tbsps. toasted bread crumbs
  • 2 tsps. salt
  • 2 tsps. baking powder
  • Dash pepper
  • Schmaltz or vegetable oil for frying

For cake layers

For chocolate glaze:

For chocolate mousse filling:

For whipped-cream filling:

  • 1 tsp. unflavored gelatin
  • 2 tbsps. cold water
  • 1 cup chilled heavy cream
  • 2 tbsps. confectioners sugar
  • 1 tsp. vanilla

For Serving


  1. Step 1 Grate the potatoes and onions by hand, using the large holes of a box grater. Place the grated potatoes and onions in a dish towel and wring out the excess liquid.

    For this step you will need

  2. Step 2 Set aside. In a large bowl, combine the eggs, bread crumbs, salt, baking powder, and pepper. Stir in the potatoes and onions and mix well.

    For this step you will need

  3. Step 3 Heat schmaltz and/or vegetable oil in a large skillet over medium heat. Drop the mixture by spoonfuls into the pan.

    For this step you will need

  4. Step 4 Flatten latkes slightly while cooking, and turn only once. Remove from the pan when latkes are crisp and golden.