Potato Latkes Recipe
Ingredients
| Russet potatoes | 2 Large, peeled | |
| Onion | 1 Large | |
| Eggs | 2 | |
| Matzo meal | 1/4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Vegetable oil | 2 Tablespoon, divided |
Directions
Shred potatoes and onion with shredding disc of food processor or shred by hand using grater.
Place potato mixture in large bowl.
Add eggs, matzo meal, salt and pepper; mix well.
Heat 1 tablespoon oil in large nonstick skillet over medium-low heat until hot.
Drop potato mixture by level 1/4 cupfuls into skillet.
Use back of spatula to flatten potato mixture into 3 1/2-inch patties, about 1/2 inch thick.
Cook about 4 minutes per side or until golden brown.
Transfer to ovenproof platter lined with paper towels.
Keep warm in 200°F oven while preparing remaining latkes.
Add remaining 1 tablespoon oil to skillet as needed.
Place potato mixture in large bowl.
Add eggs, matzo meal, salt and pepper; mix well.
Heat 1 tablespoon oil in large nonstick skillet over medium-low heat until hot.
Drop potato mixture by level 1/4 cupfuls into skillet.
Use back of spatula to flatten potato mixture into 3 1/2-inch patties, about 1/2 inch thick.
Cook about 4 minutes per side or until golden brown.
Transfer to ovenproof platter lined with paper towels.
Keep warm in 200°F oven while preparing remaining latkes.
Add remaining 1 tablespoon oil to skillet as needed.
Chef
