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How To Make Latkes
You Will Need
  • 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
step 1Shred 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.
step 2Dice the onion
Dice the onion by hand or with your food processor.
step 3Squeeze dry
Squeeze the excess water out of the potatoes and onions with paper towels or a clean dish towel.
step 4Mix 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.
tip If the mixture seems too wet to form into patties, gradually add more flour or matzo meal until you reach the desired consistency.
step 5Heat frying pan
Fill a large frying pan with vegetable oil about one-quarter inch deep and turn the burner on to medium heat.
step 6Make 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.
step 7Drain 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.
tip You can make the latkes up to an hour before serving, keeping them warm in a 350-degree oven.
step 8Garnish 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.
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