Potato Latkes
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Ingredients
- 10 russet potatoespeeled and shredded
- 1 medium onionshredded
- 1-2 eggs
- 1/4cup canola oil+ extra for frying
- 1/3cup matzo meal
- salt and pepperto taste
Instructions
- Shred the potatoes and the onion in a food processor. Pour them into a bowl and mix with the remaining ingredients
- Heat a frying pan with enough oil to cover the bottom of the pan. Once the oil is hot, start spooning a tablespoon of the batter at a time to form small pancakes in the frying pan. Turn the latkes over once the bottom side is crispy.
- Once both sides have browned, remove the latkes and place on a paper towel lined plate to remove excess oil. Repeat until all batter is done
- Enjoy with applesauce and/or sour cream.
Recipe Notes
Tips and Tricks:
- Tamara likes to use her food processor to finely shred the potatoes as it gives them a smoother consistency
- The shredded potatoes will look soupy, but don’t drain the liquid. Don’t be alarmed- this is how they should look.
- Once it’s all mixed, it should look more like a loose batter than a dough. It should hold on to the spoon slightly before falling into the pan.