2 lb. Idaho russet potatoes, or one 30-ounce bag of frozen shredded
potatoes
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
Sour cream
Applesauce
Cottage cheese
Plain yogurt
Steps
Shred
the potatoes
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
Dice the onion by hand or with your food processor.
Squeeze
dry
Squeeze the excess water out of the potatoes and onions with paper towels
or a clean dish towel.
Mix
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.
Heat
frying pan
Fill a large frying pan with vegetable oil about one-quarter inch deep
and turn the burner on to medium heat.
Make
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.
Drain
latkes
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.
Garnish
and serve
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.
Shred
the potatoes
Dice
the onion
Squeeze
dry
Mix
with other ingredients
Heat
frying pan
Make
a test latke
Drain
latkes
Garnish
and serve
