Lily Walker
Course: Side Dish Cuisine: Jewish Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Calories: 215kcal
Let’s get started!
– 1 1/2 pounds russet potatoes 3 to 4 potatoes – 1/2 medium yellow onion – 1 large egg – 2 tablespoons matzo meal or unseasoned dry breadcrumbs – 1 teaspoon kosher salt – 1/8 teaspoon freshly ground black pepper. – 1 cup canola oil or chicken schmaltz or a combination of both – Applesauce and sour cream for serving.
1. Slice peeled potatoes into slices and process through a food processor using the grater attachment. To remove as much moisture as possible, place the shredded potatoes in a cheesecloth and wring. 2. Spoon 2 cups of the drained and shredded potatoes into a medium-sized bowl; set aside any remaining potatoes for another time. Mix thoroughly after adding the egg, flour, onion, and salt.
3. A big, heavy-bottomed pan should be heated to medium-high heat with 1/4 inch of oil. To make 1/4- to 1/2-inch-thick patties, drop generous Spoonfuls of the potato mixture into the heated oil and push down. Cook for four to five minutes, or until golden brown. Repeat on the other side after flipping.
4. While you cook the remaining latkes, remove to a plate lined with paper towels to drain. Warm up and serve.