Potato Latkes

1. 1

   Grate the potatoes and onions and drain well (you can do this by hand, or in a food processor with the grater attachment).

2. 2

   Combine potatoes and onions in a large bowl. Combine flour, matzoh meal, baking powder, salt, and pepper in another bowl; stir dry ingredients into potatoes and onions. Stir in the beaten eggs.

3. 3

   Heat about 1/2 inch of oil to moderately high heat in a skillet or electric fry pan. Using a large slotted spoon, scoop up some of the latke batter and press it firmly into the spoon to drain off any excess liquid. Pat the latke into a roughly even thickness and roundness, and gently slide into the oil.

4. 4

   Repeat another 2 to 3 times, being careful that the latkes do not overcrowd the pan or touch each other. Fry, about 5 minutes or until golden-brown on the underside; flip and fry, about 5 minutes, on the 2nd side. Remove to a cooling rack set over a thick mat of newspaper or towels, to catch any dripping oil.

5. 5

   Repeat the process, occasionally stirring the latke batter to keep it from separating. Serve latkes right away with applesauce and/or sour cream and sugar, or keep warm in a 200u00b0 F oven on a baking sheet.

* Per serving · 4 servings · Values may vary.

No additional tips available.