Yield: appx. 18 latkes
Directions:
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- 2 1/2 lbs white potatoes, peeled (Russet, Idaho, etc.)
- 1 small yellow onion, peeled
- 1/4 cup potato starch or cornstarch
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 cups matzo meal (this is so that these Latkes can be eaten during Passover, but all-purpose flour works equally well.)
- Lots of vegetable oil (for frying)
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Instructions:
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- Prepare vegetables as directed in ingredients section
- If using a food processor, use the grating blade to shred the potatoes and the onion. If shredding by hand, use a grater to shred all the potatoes. Dice the onion as finely as possible.
- Remove as much liquid from the potatoes as possible. Either press between paper towels, or place paper towels in a salad spinner and remove liquid that way.
- In a large mixing bowl, combine the potatoes and onions with the starch until the potatoes have released more moisture and the starch is dissolved (about 2 minutes)
- Add the salt and pepper and stir
- Add the matzo meal and mix well. Set aside for about 10 minutes. The mixture should now be liquidy, yet sticky
- Preheat a large, non-stick or cast iron pan over medium heart. Pour a 1/4 inch of vegetable oil. You will know the oil is hot enough if you add a bit of batter I and excited bubbles rapidly for around it. If it smokes, it is too hot and the temperature should be lowered.
- With wet hands, roll the batter into golf ball-sized balls. Flatten into thin, round patties.
- Fry about six at a time, frying on one side for about 4 minute, until golden brown. Flip over and fry for another 3 minutes.
- Transfer onto paper towels and allow to drain. To re-warm, place in a baking pan and keep at 200° F, or cover with aluminum foil