Click on a category to see more recipes in this category
Ingredients
8 Cups russet potatoes, peeled & grated
1 Cup onion, grated
2 Eggs, lightly beaten (add 1 or 2 more as needed to bind the batter)
4 Tablespoons matzo meal or flour
1 Teaspoon salt, or to taste
1/2 Teaspoon pepper, or to taste
Oil for frying
Instructions
Peel potatoes and place in a bowl of cold water to prevent discoloration. Using a hand grater, coarsely grate potatoes and onions. As you grate each potato, transfer the shreds to a large colander to drain excess liquid. Add onion to colander. Using your hands, toss potatoes to combine with onions. Using your fingers, squeeze handfuls of potatoes or press potatoes into bottom and sides of colander to release excess liquid. Transfer drained potato and onion mixture to a large mixing bowl. Add eggs, matzo or flour, salt, and pepper, mixing well to distribute ingredients and coat potatoes. Allow batter to rest for about 10 minutes.
Heat 1/4-inch oil to between 375�F and 400�F in a large skillet. When oil is hot, but not smoking, drop batter by tablespoonfuls into hot oil. Batter will spread, but use the back of a spoon to flatten pancake, if needed, for uniform thickness. Do not crowd the pan; the sides of pancakes should not touch. Cook until brown on one side, about 4 minutes. Turn and brown other side, another 3 to 4 minutes. Drain on paper towels and keep warm while frying remaining batter. Serve immediately with sour cream or applesauce.
Makes 8 Servings, about 24 latkes