Recipe: Potato Latkes

Instructions

Fit a food processor with the grater disk and set aside. (If you do not have a food processor, use the blade with the second smallest teeth of a box grater.

Peel the potatoes and cut into pieces that fit through the mouth of the food processor. Grate the potatoes and transfer to a large sheet pan lined with a clean cloth or paper towels. Drain the potatoes on the towel for 15 minutes. Wrap them in the towel, then squeeze out as much liquid as possible.

Remove the grater disk from the food processor and refit it with the standard blade (skip this step if you are using a box grater). Add the potatoes and sliced onion. Pulse until the potatoes and onions are finely minced. Transfer to a large bowl and beat in the eggs and matzo meal. Season the mixture with kosher salt and ground white pepper.

Heat 1 inch of oil in a large, heavy-bottomed skillet. Once the oil is shimmering and hot, carefully place ¼-cup portions of the mixture in the pan and cook for two minutes, or until golden brown on the bottom. Turn and cook for one-two minutes more on the other side, or until golden brown.

Lift the latkes from the pan with a spatula and place on a paper towel to drain. Repeat the process with the remaining batter. Serve warm with applesauce or sour cream.

Fresh latkes may be kept warm in a 250-degree oven. If prepared in advance and refrigerated, reheat them in a single layer on a sheet pan in a 450-degree oven for five to eight minutes.