Ingredients: |
Ingredients: 2 1/2 lbs Russet potatoes, peeled and shredded using shredding blade in food processor or large holes (large shreds) in manual box shredder
1 large brown onion (about 7 ounces), minced using all purpose steel blade in food processor or fine hole option in manual box shredder
3/4 cup matzo meal
2 eggs, beaten
1 tbsp potato starch (kosher department of grocery store or Bulk Barn)
1 1/4 tsp salt
1/2 tsp black pepper, not from grinder as you want the pepper to be uniform in size
grapeseed oil for frying (about 1 1/2 cups) - Costco carries this
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Directions: |
Directions:1. Place a couple of layers of paper towel on counter for draining the latkes. Cut the potatoes into large chunks and shred. Place grated potato into a bowl and immediately cover with cold water. Grate the onion and place in small bowl.
2. Drain the potato shreds into a colander. Rinse and dry the bowl used to soak the shreds and set aside.
3. Place drained potato shreds into the center of a clean tea towel. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly over the sink to remove excess liquid from the shreds. Pour potato into the clean dry bowl. Drain the grated onion covering bowl with your hand and press excess moisture out. Add onion to the bowl with potatoes and stir with a fork to distribute onion evenly through potato mixture.
4. In 12" cast iron skillet or electric fry pan, add oil to reach about 1/4 inch. Heat slowly over medium to about 365º F or 400ºF for electric skillet. See note below. While oil is heating, combine matzo meal, potato starch, salt and pepper in small bowl and stir to combine. Beat 2 eggs in another small bowl.
5. Add contents of matzo meal bowl to potatoes and toss to combine with your hands. Add eggs to potato mixture and combine with rubber spatula until mixed.
6. Lay a sheet of waxed paper on the counter and scoop 1/4 cup tightly packed latke mixture into your hands and shape into a tightly compacted disk shape. Place 6 of these uncooked latkes on waxed paper. Place one latke into the hot oil with a spatula. The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use one latke to test and then add the others when the temperature is right. Don't crowd latkes in pan, should be able to get 4-6 latkes at a time into pan, fry 2-3 minutes per side until golden. |
Personal
Notes: |
Personal
Notes: Remove latkes from pan with spatula and place them on paper towels to drain. Cover with a layer of paper towels and press gently on top.Place on wire cooling rack to cool. Temperature of oil will drop after each batch is fried. Buy a candy thermometer to check the temperature of the oil before starting each batch. This attaches to the side of the frypan and you can leave on during the whole frying process. If reheating same day, leave at room temperature, place on ungreased, unlined baking sheet in 375 degree preheated oven for 10 minutes. Freeze between layers of wax paper in tightly fitting container. Reheat latkes in frozen state on ungreased baking sheet in preheated 400 degree oven 10-15 minutes until heated through and crisp. Never refrigerate latkes. Makes 20-24 latkes.
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