Serves 16
60 min
Old-Fashioned Latkes
Recipe GLPR0e95dbd777ed6d
Crispy pan-fried potato and onion pancakes, a cherished Jewish classic. Shredded russet potatoes and caramelized onions are bound together with eggs and matzo meal, then pan-fried until golden and crunchy on the outside while remaining tender within. Serve hot with sour cream or applesauce for a comforting, satisfying dish.
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Ingredients
4½ pounds Russet potatoes, peeled and shredded
5 cups Yellow onion, diced
4 Large eggs
1¼ cups Matzo meal
2 tablespoons Kosher salt
Canola or peanut oil, for frying
Directions
Peel and shred the russet potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture. Transfer to a large mixing bowl.
Dice the onions into small, even pieces. Add the diced onions to the bowl with the shredded potatoes and mix until well combined.
Crack the eggs into a small bowl and beat lightly with a fork until combined. Pour the beaten eggs over the potato-onion mixture.
Sprinkle the matzo meal and kosher salt over the mixture. Stir vigorously until all ingredients are evenly incorporated. The mixture should hold together when pressed. Add more matzo meal if the mixture is too wet, or a splash of water if too dry.
Heat a large skillet or griddle over medium-high heat. Add enough canola or peanut oil to coat the bottom with about 1/4 inch of oil. Allow the oil to become hot, approximately 350°F, until a small piece of potato sizzles immediately upon contact.
Using a 1/4-cup measure or your hands, form the mixture into compact patties about 1/2 inch thick. Carefully place each latke into the hot oil, working in batches to avoid overcrowding the pan.
Fry the latkes for 3 to 4 minutes on the first side until deep golden brown and crispy. Flip each latke carefully and fry the other side for another 3 to 4 minutes until equally golden and crispy.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Keep finished latkes warm in a 200°F oven while you fry the remaining batches.
Serve the latkes hot with your choice of sour cream, applesauce, or other desired toppings.
