2½ lbs. russets (preferably 'baking' potatoes)
1 large or 2 small onions
3 large eggs lightly beaten
1 teaspoon salt or to taste
1⁄8 teaspoon pepper fresh or to taste
about ¼ cup matzo meal ( I insist!)
grate onion and potato alternately to keep the potato from turning gray
SQUEEZE the excess liquid from the potato/onion mixture (this is essential to a crispy
latke) mix in eggs, salt, pepper and matzo meal. Let it rest for about 5 minutes so the
matzo meal can absorb some of the moisture.
If the mixture is still too wet (you didn't squeeze it out enough) add more matzo meal.
In a large skillet over medium hight heat, heat oil that is about 1⁄8 to 1⁄4 inch deep,
until it's very hot but not smoking.
To form each latke use a large spoon to transfer some of the potato mixture to the oil then flatten the mixture slightly with the back of the spoon. The latkes will be irregularly shaped.
An alternative method (which makes more evenly shaped latkes) is to press some of the potato mixture into a large servingspoon, then carefully slide it off the spoon into the hot oil.
Continue making latkes until the skillet is full, leaving a little room between each one. Fry the latkes until they are well browned on both sides and crisp around the edges. Drain them well on paper towels. Repeat until all of the latkes are fried.
Leftovers can be reheated but they will probably not be as crisp as freshly made latkes.
Serve as soon as possible for the best taste and texture. Accompany the latkes with
applesauce and sour cream.
Adapted from The Jewish Holiday Cookbook by Gloria Kaufer Greene
by Scott R. Kline