Potato Latkes

Ingredients

  • 4 russet potatoes peeled and grated finely water squeezed out
  • 1 medium onion grated finely
  • 1 egg
  • 1 teaspoon salt
  • 1/4 cup matzo meal or more if needed
  • canola oil for frying
  • sour cream and apple sauce for serving

Directions

  • 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.