Ingredients
10 medium russet potatoes, peeled and kept in cold water to prevent discoloring
2 medium/large onions
2–3 large eggs
1/4 cup flour (for Passover use matzah meal)
season well with salt and white pepper
vegetable oil for frying
Sour Cream and Applesauce for serving
Instructions
Starting with the onions, alternately grate some of the onions on the large holes of the grater and some of the potatoes on the small holes. Grate carefully or your skin will be seasoning the latkes! Press out as much liquid as possible and reserve the starchy residue at the bottom of the bowl. Return the sediment to the mixture.* Blend the potatoes with the eggs, flour, salt and white pepper. Heat 1″ of oil in a large frying pan. Drop about 1 tablespoon of mixture for each latke into the skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve immediately with sour cream and or applesauce. Serves 8-10.
Notes
If you want to make the latkes ahead, place them on a sheet pan, freeze, and then remove to a plastic bag. When ready to serve take out as many as you need place on sheet pan and bake in a preheated 450F oven for about 10-15 minutes.
*The steel blade of a food processor or the grating blade are less painfull ways of grating the potatoes and onions. The blade makes a smooth consistency and the grater a crunchy one.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Pan Frying
- Cuisine: Jewish
