Ingredients
10 lbs russet potatoes (makes three dozen large
latkes)
1+ cup canola oil
Two large onions
Eight eggs
¼ - ½ cup of matzo meal or flour
Two teaspoons salt
¼ teaspoon black pepper
seasoned salt after frying to taste.
Preparation
1. Wash and cut potatoes, peel and cut onions.
My grandma peeled the potatoes, but I recently
learned that is unnecessary. While peeling you can place potatoes in a
large bowl with lemon juice and water to keep
them from turning brown.
2. The potatoes and onions can be hand-grated or use
a food processor with a shredding blade. Once grated, drain
them in a colander, place them in a large clean bowl,
and use a linen towel or cheesecloth to remove
whatever moisture is left. Wringing out the extra
moister from the potatoes and onions should be done in
batches and then placed in a large bowl.
3. Add all the ingredients (eggs, matzo meal, salt, and
pepper) to the potatoes and onions bowl.
4. Heat oil in a large skillet. Ensure the oil is hot before
placing latkes in it; this will make or break your latkes.
Scoop out mixture with a large spoon and place in the hot oil.You can flatten the mixture using a slotted spatula. Add more oil when it gets
dirty or dissipates while cooking.
5. The cooking time depends on the heat of the oil and
skillet. Typically, cook until the bottom of the patty is
brown and then flip. Do the same thing for the other
side. Add more oil when it gets dirty or dissipates while cooking.
Transfer the cooked latkes to a paper towel. The paper
towel eliminates excess oil. Then, lightly sprinkle the
latkes with kosher or seasoned salt for extra flavor. Serve
with sour cream or applesauce and enjoy!
Comentarios