Classic Potato Pancake (Latkes)

1. 1

   Take one peeled potato and use large side of box grinder to shred potato.

2. 2

   Next grind one onion. The onion juice will help the potato keep its color and not turn brown.

3. 3

   Alternate between the potatoes and onions, until all are shredded.

4. 4

   Let sit in a bowl for 10 minutes. This releases water, pour the water from the bowl after 10 minutes.

5. 5

   Take a dish towel and press the potato and onion mixture to release more water. Keep pressing until dry.

6. 6

   Now place potato and onion mixture in a large bowl.

7. 7

   Mix in eggs, matzo meal ( or bread crumbs) and salt. Mix well.

8. 8

   Add 4 Tablespoons of oil to a heavy cast iron pan over medium high heat.

9. 9

   Take 2 tablespoons of mixture and drop in oil.

10. 10

    Press into a patty using a fork. Let cook for 5 to 7 minutes per side. Flip only once. ( this prevents excess oil in the pancake).

11. 11

    When done, transfer to a plate lined with paper towels to absorb access moisture.

12. 12

    Serve hot with applesauce and sour cream.

13. 13

    Note: Leftovers can be kept in the refrigerator up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.