Latkes Recipe

How to make it

---

• Using the medium-sized shredding blade of a food processor, grate the potatoes.
• Grate onions on top of the potatoes to avoid browning.
• Lay a super-clean (and lint-free) dishtowel inside a large bowl and put the grated mixture into the towel.
• Roll the towel and wring out as much of the moisture as possible.
• Place the mixture in a mixing bowl and add the eggs, matzo, salt, and pepper.
• Mix well.
• In a large skillet (cast-iron is best) heat about 1/8 inch of oil over medium heat. The oil is hot enough if it sizzles when a bit of potato is added.
• Pat out a small "tester" latke and fry on both sides till golden brown.
• Taste and adjust seasonings as needed.
• To form latkes scoop about a 1/2 cup of potato mixture and pat into a pancake about 1/2 inch thick.
• As you work, liquid will accumulate in the bowl; squeeze out the patties as needed.
• After shaping the pancake slip it into the hot oil and press gently with the back of a spatula.
• Fry for about 5 minutes on each side until deep golden brown.
• Flip each latke only once.
• Add oil between batches as necessary; take time to let the oil heat up before adding more latkes.
• Drain on a paper towel.
• Serve immediately with applesauce and sour cream (ketchup only if you must).