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Recipe Card
ingredients
- 1 pound peeled russet potatoes
- 1/4 yellow onion
- 1/4 cup matzo meal, plus more as needed
- 2 teaspoons kosher salt
- 2 eggs
- Vegetable oil, for frying
- Apple sauce, for serving
- Sour cream, for serving
Method
Step 1
Using a box grater, coarsely grate the potatoes and onion. Transfer to a bowl lined with cheesecloth or a thin dish towel and wring the cloth to squeeze out any liquid into the bowl. Set this bowl aside to sit for 5 minutes, then discard the liquid, revealing a layer of white potato starch that will be stuck to the bottom of the bowl.
Step 2
To this bowl, add the squeezed potatoes and onion, matzo meal, salt and eggs, then mix to combine.
Step 3
Heat ¼ inch of vegetable oil in a cast iron or nonstick skillet over medium-high heat. Working in batches, scoop ⅓ cup balls of the mixture and drop in the pan. Using a spatula, smash the latkes to flatten. Cook, flipping once, until golden, 2-3 minutes per side, then transfer to a plate lined with paper towels to drain. Repeat until all the latkes are fried, adding more oil as needed.
Step 4
Transfer latkes to a platter and serve with applesauce and sour cream.