Serves 4
35 min
Potato Latkes Made Simple
Recipe GLPR70d1593d0d1f09
Crispy golden potato pancakes bound with eggs and matzoh meal, pan-fried until they develop a delicate crust. This simple, satisfying dish is a Jewish classic that can be enjoyed on its own or topped with lox for extra flavor.
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Ingredients
4 large russet potatoes
2 eggs
1 medium onion, finely chopped
1/4 cup matzoh meal
1/4 teaspoon salt
1 dash black pepper
2 ounces chopped lox, optional
1/2 cup peanut or vegetable oil for frying
Directions
Peel the russet potatoes and grate them on the large holes of a box grater into a clean kitchen towel. Gather the towel and squeeze firmly to extract as much moisture as possible, working over a bowl to catch any liquid.
Transfer the squeezed grated potatoes to a large mixing bowl. Add the chopped onion, matzoh meal, salt, and pepper. Stir to combine.
Crack the eggs into a small bowl and beat lightly with a fork. Pour the beaten eggs over the potato mixture and stir until all ingredients are evenly moistened. If using lox, fold it in gently at this point.
Heat the oil in a large skillet over medium-high heat until shimmering and a small piece of potato sizzles immediately when dropped in.
Working in batches to avoid crowding, carefully spoon mounds of the potato mixture into the hot oil, flattening each into a thin pancake about 1/4 inch thick with the back of a spatula.
Fry the latkes for 3 to 4 minutes on the first side until golden brown and crispy at the edges. Flip carefully and fry the second 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 warm while you cook remaining batches in the same manner.
Serve the latkes warm, plain or with your choice of toppings.
