2 lb. Idaho russet potatoes, or one 30-ounce bag of frozen shredded
Three eggs, lightly beaten
2 tbsp. unbleached, all-purpose flour or matzo meal
Salt and pepper to taste
Vegetable oil for frying
Paper towel-covered baking sheet
Peel the potatoes and then grate them by hand or shred them in a food
processor. If you’re using frozen shredded potatoes, let them defrost
in a bowl.
Dice the onion by hand or with your food processor.
Squeeze the excess water out of the potatoes and onions with paper towels
or a clean dish towel.
with other ingredients
In a large bowl, mix the potatoes and onions with the beaten eggs and
the flour or matzo meal. Add salt and pepper to taste.
If the mixture seems too wet to form into
patties, gradually add more flour or matzo meal until you reach
the desired consistency.
Fill a large frying pan with vegetable oil about one-quarter inch deep
and turn the burner on to medium heat.
a test latke
Test the temperature of the oil by making just one patty out of about
two tablespoons of batter and lowering it into the oil. It should take
about three minutes on each side to cook. If it takes longer or shorter,
adjust the burner.
Once you’ve tweaked the temperature, cook several latkes at once, keeping
a little space between them. When they’re done, transfer them to a baking
sheet covered with paper towels so the excess oil is absorbed.
You can make the latkes up to an hour before
serving, keeping them warm in a 350-degree oven.
Serve with a dollop of sour cream—cottage cheese or plain yogurt is
fine if you’re watching your weight—and a spoonful of applesauce.