Excerpted from Kosher Style by Amy RosenCopyright © 2019 Amy RosenPublished by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
| Serves |
|---|
| 6-8 |
Ingredients
- 8 large Russet potatoes, scrubbed clean
- 2 onions, finely chopped
- 3 eggs, beaten
- ⅓ cup flour or matzo meal
- Sea salt and pepper to taste (be generous)
- Vegetable oil, for frying
- Applesauce, sour cream or Greek yogurt, for garnish
Directions
- Using a food processor or box grater, grate the potatoes (no need to peel them). Transfer the potatoes to a clean tea towel or cheesecloth and squeeze out the potato liquid, getting the shreds as dry as possible.
- Place the potatoes in a very large bowl and mix together with chopped onions, eggs, flour, salt and pepper. The acid in the onions will stop the potatoes from browning.
- In a large cast-iron skillet (or other heavy-bottomed skillet), heat ½ inch of oil over medium heat. Add heaping tablespoons of latke mixture, frying four or five at a time, for about 3 minutes on each side, or until golden brown. Smoosh them down with the spatula a bit and add more oil as needed.
- When the latkes are cooked, transfer them to a plate lined with paper towel to drain. You can serve these immediately or cook them ahead and reheat in the oven when guests arrive. Serve with apple sauce, sour cream and/or yoghurt.