3 medium Russet potatoes, grated 1 small chopped onion 3 tbsps. matzo meal
Image : Unsplash
1 big egg, beaten 1 tsp. kosher salt and black pepper to taste 1 cup canola oil or chicken fat (schmaltz)
Image : Unsplash
1. Peel the potatoes and put them in ice water right away. 2. Use a box grater with medium holes to cut the potatoes over a bowl of ice water. 3. Shred or pulse the onion in a food processor.
Image : Unsplash
4. Put the grated potatoes and onion in a thin dish towel and squeeze it out into a big bowl. Squeeze the towel until the potatoes don't have much water left.
Image : Unsplash
5. Pour out the extra liquid, but leave the white potato starch on the bottom of the bowl.6. Mix matzo meal, beaten egg, salt, and pepper in a bowl. Add chopped potatoes and onions. Mix until mixed.
Image : Unsplash
7. Heat a thin layer of oil in a cast-iron pan over medium heat until a small amount of flour makes a popping sound when added to the oil.
Image : Unsplash
8. Drop a generous tablespoon of batter into the oil with a tablespoon and flatten it with the back of the spoon to make a pancake. 9. Fry the latkes for about 3 to 5 minutes per side, or until they are crispy and golden brown.
Image : Unsplash
10. Put them on a wire rack to drain, and keep them warm in an oven set to 170 degrees until you're ready to serve.
Image : Unsplash
Serve with extra kosher salt and sour cream or applesauce.
Image : Unsplash