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4 medium potatoes
1 medium onion
3/4 cup matzah meal (flour or bread crumbs can be substituted)
salt and black pepper to taste
Shred the potatoes and onion into a large bowl. Press out all excess liquid.(if using a food processor, use the chopping blade for 2 or 3 seconds after pressing out liquid to avoid stringy fly-aways). Add eggs and mix well. Add matzah meal gradually while mixing until the batter is doughy, not too dry. (you may not need the whole amount, depending on how well you drained the veggies). Add a few dashes of salt and black pepper. (don't taste the batter -- it's really gross!). Don't worry if the batter turns a little orange; that will go away when it fries.
Heat about 1/2 inch of oil to medium-high heat. Form the batter into thin patties about the size of your palm. Fry batter in oil. Be patient: this takes time, and too much flipping will burn the outside without cooking the inside. Flip when the bottom is golden brown.
Place finished latkes on paper towels to drain. Eat hot with sour cream or applesauce. They reheat OK in a microwave, but not in an oven unless you cook them just right.
If you'd like to try something a little different, add some bell peppers, parsley, carrots, celery, or other vegetables to the batter to make veggie latkes! You may need to add a third egg and some more matzah meal for this. For a zesty twist, add some diced jalepeño peppers to the batter! This should definitely be served with sour cream!
Grocery stores now provide many time-saving options for cooking. The substitutions below will save you time in preparing the batter and cleaning up. Sorry, nothing I can do to speed the frying time. You can substitute any or all of these:
Substitute 3 cups hash-brown style shredded potatoes for the potatoes (Simply Potatoes brand works well and is kosher-certified)
Substitute 1 cup frozen chopped onions (thawed and drained) for the onion
Substitute 1/2 cup egg whites from a carton for the eggs
Makes approximately 12 palm-sized latkes