Latkes


 

  • 4 (7- to 8-oz.) russet potatoes, scrubbed, peeled and coarsely grated
  • 1 medium yellow onion, trimmed, coarsely grated
  • 2 medium eggs
  • 2 tbsp. traditional matzo meal
  • ½ tsp. coarsely ground  sea salt, plus additional to taste
  • ¼ tsp. coarsely ground black pepper
  • 3 c. canola oil, for frying
  • Chopped chives, for garnish and serving
  • Applesauce, for serving
  • Sour cream, for serving

Place grated potatoes and onion in a large colander. Squeeze out as much moisture as possible. Transfer potato mixture to a large bowl; pat dry with paper towels.

Whisk together eggs, matzo meal, ½ tsp. salt and pepper in a medium bowl. Stir egg mixture into potato mixture until well combined.

Heat canola oil to 300 degrees to 325 degrees in a 12-in. cast iron skillet over medium to medium-low heat.

Shape potato mixture into 12 (2½- to 3-in.-round) patties, about 3/8-in. thick, using about 1/4 cup mixture for each.

Carefully add potato patties to hot oil, 1 minute at a time to prevent oil from cooling down. Fry in batches for 6 to 8 minutes or until golden brown and crisp on the edges, turning halfway through. Drain on paper towels.

Garnish latkes with chopped chives, if desired. Serve hot with applesauce, sour cream and additional chives. Season to taste with additional salt.

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