Grandma's Latkes Recipe
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- 3 large, starchy potatos (Russett recomended)
- 1 large yellow onion
- 2 1/2 tablespoons kosher salt (less if using granulated)
- 2 eggs
- 1/2 cup matzo meal
- Neutral oil (grapeseed, corn, canola) for frying
How to make Grandma's Latkes
This recipe is labor intensive to do by hand, a piece of cake to do with a food processor. Either way, a delicious homage to growing up jewish!
- Finely shred the potatoes and onion, either with a box grater or in a food processor. You want thin strings, not mush.
- To get rid of starch, rinse with plenty of cold water and drain and squeeze as dry as you ca get it. There will be some water, that's fine.
- Mix all of the ingredients in a large bowl. You should have a slight batter, but add more egg or matzo meal to adjust.
- Bring a pan with 1/2 inch of oil to medium heat. A drop of batter or flour should sizzle, but not smoke.
- Using an ice cream scoop or two spoons, gently drop small balls into the batter, smushing them down to about 3/4" thickness. Fry about three minutes on each side, or until golden brown.
- Blot dry on paper towels and serve with applesauce and/or sour cream.