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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Crisp and delicious!!! Latkes are not the easiest thing to make, but they are worth the time. The whole family will enjoy this traditional treat. Ingredients:
2 lbs. yukon gold potatoes, peeled |
2 large yellow onions |
4 large eggs, lightly beaten |
1/3 cup matzo meal |
salt to taste |
fresh ground pepper to taste |
3/4 cup peanut oil (give or take) |
applesauce and sour cream for serving |
Directions:
1. Using the medium-sized shredding blade of a food processor, grate the potatoes.
2. Grate onions on top of the potatoes to avoid browning.
3. Lay a super-clean (and lint-free) dishtowel inside a large bowl and put the grated mixture into the towel.
4. Roll the towel and wring out as much of the moisture as possible.
5. Place the mixture in a mixing bowl and add the eggs, matzo, salt, and pepper.
6. Mix well.
7. 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.
8. Pat out a small tester latke and fry on both sides till golden brown.
9. Taste and adjust seasonings as needed.
10. To form latkes scoop about a 1/2 cup of potato mixture and pat into a pancake about 1/2 inch thick.
11. As you work, liquid will accumulate in the bowl; squeeze out the patties as needed.
12. After shaping the pancake slip it into the hot oil and press gently with the back of a spatula.
13. Fry for about 5 minutes on each side until deep golden brown.
14. Flip each latke only once.
15. Add oil between batches as necessary; take time to let the oil heat up before adding more latkes.
16. Drain on a paper towel.
17. Serve immediately with applesauce and sour cream (ketchup only if you must).
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