Ingredients:
- 4 russet potatoes - peeled and grated finely (water squeezed out)
- 1 medium onion - grated finely
- 1 egg
- 1 teaspoon salt
- ¼ cup matzo meal or more if needed
- canola oil for frying
- sour cream and apple sauce for serving
Instructions:
- Using a food processor or cheese grader, grate the potatoes and place in a bowl using a paper towel to remove excess water.
- Grate the onions then add to the potatoes.
- Add egg, salt and matzo meal to the potato/onion mixture and mix well with a fork. If mixture seems too watery, add more matzo meal.
- Heat 2-3 inches of oil over medium-high heat In a deep pan (or cast iron skillet). Add a drop of the potato mixture to test the heat of the oil. If it bubbles, it's ready!
- Using an ice cream scoop or large soup spoon, drop potato mixture in to the oil being careful not to over crowd the pan.
- Flatten the pancakes with a metal spatula to ensure even cooking.
- After 3-4 minutes, check for color and flip once browned on one side. Flatten again with the spatula and cook until browned on both sides.
- Lay cooked latkes on plate or baking sheet lined with paper towel to absorb excess oil.
- Continue working in batches until all of the potato mixture is gone.
- Serve with sour cream and apple sauce.
For more details and pictures of the recipe (including a little family history on the recipe itself) you can go here:
bon appetit
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