Potato Latkes the Editors of Publications International, Ltd.
Makes about 18 latkes
|2||large or 3 medium baking potatoes (about 1-3/4 pounds), peeled and shredded|
|1||large onion (8 ounces), shredded|
|1/4||cup matzo meal|
|1/4||teaspoon black pepper|
|2||tablespoons vegetable oil, divided|
|Sour cream (optional)|
- 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.
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