Description
Nothing says Hanukkah like delicious, classic latkes! These crisp, savory potato pancakes will delight your taste buds and keep the festivities on track.
Ingredients
Scale
4 pounds russet potatoes, scrubbed and peeled
2 white onions, peeled
4 large eggs, lightly beaten
½ teaspoon baking powder
½ cup matzo meal
1 teaspoon black pepper
1 to 2 teaspoons salt
4 cups oil, for frying
Instructions
- Grate potatoes and onions together using a hand grater or food processor. (I used the grating attachment on my KitchenAid mixer.)
- Place the potatoes and onions in a large strainer, cheesecloth, or towel. Squeeze over a bowl, removing as much liquid as possible. Pour off liquid from the bowl allowing the potato starch to remain.
- Transfer potatoes and onions into a large mixing bowl. Add remaining ingredients (except the oil) as well as the potato starch from the bowl to the potatoes and onions. Mix together well.
- Line a baking sheet with paper towels. Preheat the oven to 200 degrees to keep prepared latkes warm.
- Pour oil into a heavy bottomed skillet to a depth of about ½ inch. Heat over medium heat until a bamboo skewer inserted to touch the bottom creates bubbles.
- Using an ice cream scoop, spoon a portion of the potato mixture into the oil. (If the mixture is still wet with a lot of liquid, squeeze the liquid from the dough before cooking.) Flatten with the back of a spoon. Do not crowd the pan.
- When the latke is golden brown on one side (3 to 5 minutes), carefully flip and cook on the opposite side. Transfer latkes to paper toweling. If desired, sprinkle with additional salt. Keep warm until all latkes are cooked.
- Serve with sour cream and/or applesauce.