Ingredients for Perfect Potato Pancakes Latkes
- 2 lbs russet potatoes
- 1/2 medium yellow onion
- 2 large eggs
- Matzo Meal
- 1 teaspoon salt
- Fresh Ground Pepper
- Vegetable Shortening
- Applesauce (for serving, optional)
- Sour cream (for serving, optional)
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How to Make Perfect Potato Pancakes Latkes
- Grate 2 lbs russet potatoes on a medium-fine grater into a large bowl.
- Grate 1/2 medium yellow onion and mix thoroughly with the grated potatoes.
- Place the potato mixture in a clean kitchen towel or cheesecloth. Gently squeeze out excess moisture. Do not over-squeeze!
- In a separate bowl, whisk together 2 large eggs, 1/2 cup matzoh meal, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the wet ingredients to the potato mixture and gently combine. Do not overmix.
- Heat 1/2 cup of vegetable shortening or oil in a large skillet over medium-high heat until it shimmers. (Adjust heat as needed to prevent burning.)
- For each latke, spoon 1/4 cup of the potato mixture into the hot skillet, flattening slightly with the back of a spoon.
- Fry the latkes in a single layer, without overcrowding the pan, for 2-3 minutes per side, or until golden brown and crispy. Add more oil as needed.
- Remove the latkes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite toppings, such as applesauce and sour cream.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
12g
Fat
39g
Carbs
17g
