Potato Latkes

Our holiday potluck at work fell on the third night of Chanukah, so I made latkes.  Unlike the plantain ones, I stuck to the traditional.

I should have used a bigger skillet.  It took a long time to cook them, and I was running late for the party.  That's why there isn't a picture.  They looked a lot like the plantains, just less yellow.

As usual for frying, open windows and run the stove vent.  The house smelled like French fries for two days.

1-1/2 lbs russet potatoes
1/2 lb yellow onion
2 eggs
1/4 C matzoh cake meal
1/2 tsp salt
1/4 tsp pepper
peanut oil for frying
applesauce and sour cream for garnish

1.  Grate potatoes and onion.  Box graters are traditional, but I always use the food processor.  The strings of potatoes can get long, so you may want to cut the potatoes in chunks first.  Also, I don't peel the potatoes.  It's your choice.

2.  Toss potatoes and onion to mix.  Add matzoh meal, salt, and pepper and toss again.  Lightly beat eggs and add to potatoes.  Toss until everything is a gooey mess.

3.  In a large skillet, heat 2 Tb oil until water dances.  (Hood fan should be started now.)  Add potato mixture in 1/4 C mounds and fry until underside is crispy and lightly browned.  At first, this will take about 5 minutes.  Later batches will go faster.  Flip and cook underside until crispy.  Remove to paper towel-lined platter.  Repeat, adding oil as necessary.  Place a paper towel between layers.

4.  If made ahead, reheat in oven at 350º by placing a heatproof rack over a baking sheet and placing the latkes in a single layer.

5.  Serve hot, next to a bowl each of applesauce and sour cream.

Makes at least a dozen

Difficulty rating :-0