Potato Latkes
List of Ingredients
4 large potatoes (about 3 pounds total),peeled
2 large onions, peeled
4 large eggs, lightly beaten
1/2 cup matzo meal (cracker crumbs)
2 teaspoons salt
1 teaspoon pepper
about 1 cup canola oilRecipe
You can peel the potatoes several hours ahead of time if you keep them submerged in cold water. Don't try grating them as they will turn brown no matter what. Grate them vertically against the largest side of the grater. What you are looking for is the longest shreds of potatoes.
Put the grated potatoes in a mixing bowl and grate the onions. Stir the onions with the potatoes. The onion juices will slow the browning process of the potatoes.
Line a colander with a clean, well rinsed dish towel and squeeze out as much of the potato juices as possible. Put this mixture in the mixing bowl. Stir in the rest of the ingredients except the oil.
Form the latkes into pancakes about 1/2 inch thick (don't worry if they look a little ragged on the edges) and cook 3 at a time in the oil, in a large non-stick or iron skillet till golden brown on both sides. Latkes are best served immediately, but you can also keep them warm in a 250 degrees oven for 30 minutes. Serve with applesauce and/or sour cream. Makes 14, 4-inch latkes.
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