Crispy Potato Latkes

By Chef B. Boukim

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 2 lbs Russet potatoes, peeled
• 1 large Yellow onion
• 2 Large eggs
• 3 tbsp Matzo meal or flour
• 1 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/2 cup Neutral oil for frying
• 1 cup Applesauce for serving
• 1/2 cup Sour cream for serving

Instructions

1. Grate the potatoes and onion on the large holes of a box grater. Transfer to a clean kitchen towel and squeeze out as much liquid as possible.
2. Place the squeezed mixture in a large bowl. Add the eggs, matzo meal, salt, and pepper. Mix thoroughly.
3. Preheat the oven to 200F and place a wire rack on a baking sheet inside to keep finished latkes warm.
4. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Test with a piece of potato — it should sizzle immediately.
5. Drop 2-tablespoon mounds into the hot oil, pressing down gently to flatten. Fry for 3-4 minutes per side until deep golden brown and crisp.
6. Transfer to the wire rack in the oven. Repeat with remaining batter. Serve immediately with applesauce and sour cream.