This recipe is very near and dear to my heart. Growing up, my dad made latkes in our backyard every year and brought them to every holiday party and even to school! These are by far some of the best larkes you will ever (EVER) try.
2 lbs Russet of Yukon Gold potatoes; shredded
2 medium yellow onions; shredded
2 large eggs; beaten
1/4 cup matzo meal or potato starch flour
Dash of ground nutmeg
Oil for frying; vegetable, peanut, canola, safflower all work
Peel potatoes & place immediately in cold water so they don’t brown.
Using a hand grater on the largest holes (or food processor) coarsely grate the potatoes & onions.
Place together in a tea towel, or kitchen towel, & squeeze the water out over a bowl.
The potato starch will settle to the bottom of the bowl, add the starch to the batter after you carefully pour out all of the water.
Mix the drained & grated potato & onions with the potato starch, eggs, salt, pepper & nutmeg.
Add the matzo meal a little at a time & mix together.
You are looking for the mixture to hold together when you start making the patties.
Note: Fry outside if possible, unless you want the whole house/apartment to smell like latkes for the foreseeable future.
Heat about 1/2 to 1 inch of oil in a non-stick frying pan.
The bigger the pan the more latkes you can make at once.
Bring the oil to about 360F or if you don’t have a thermometer, stick a piece of shredded potato into the oil & see if it starts to bubble vigorously.
** too vigorously and the latkes will but, not vigorous enough and the latkes will get soaked with oil & soggy.
Take about 2 tbsp of the batter at a time, squeeze out the liquid & flatten in the palm of your hand into a firm patty.
Slide the pancake into the hot oil & repeat.
Do not let the pan get too crowded with latkes or the temperature of the oil will drop.
Fry the pancakes for a few minutes until the edges get darker.
Lift them gently with a spatula to flip to the other side.
Remove & drain on a paper towel.
Serve while warm & with sour cream & applesauce.