Potato Latkes
Potato Latkes
YIELD Makes about 18 latkes
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INGREDIENTS
| 2 | large or 3 medium baking potatoes (about 1-3/4 pounds), peeled and shredded |
| 1 | large onion (8 ounces), shredded |
| 2 | eggs, beaten |
| 1/4 | cup matzo meal |
| 3/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 2 | tablespoons vegetable oil, divided |
| Applesauce (optional) | |
| Sour cream (optional) | |
PREPARATION:
- Combine potatoes and onion in large bowl. Add eggs, matzo meal, salt and pepper; mix well.
- Heat 1 tablespoon oil in large nonstick skillet over medium-low heat until hot. Drop potato mixture by level 1/4 cupfuls into skillet. Use back of spatula to flatten potato mixture into 3-1/2-inch patties, about 1/2 inch thick. Cook about 4 minutes per side or until golden brown. Transfer to ovenproof platter lined with paper towels.
- Keep warm in 200°F oven while preparing remaining latkes. Add remaining 1 tablespoon oil as needed. Serve warm with applesauce or sour cream. Garnish as desired.
This recipe appears in:
Jewish
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