Potato Latkes
Equipment
- Medium Saucepan
- Ricer
- Food Processor
- Fine Mesh Sieve
- Large Bowl
- Large Skillet
Ingredients
- Pound Yukon Gold Potatoes Peeled and cut into 2-inch chuncks
- 2 Pounds Baking Potatoes
- 1 Large Onion Finely diced
- 2 Large Eggs Lightly beaten
- 1 Cup Matzo Meal
- 1/2 Tsp White Pepper
- Sea Salt
- Vegetable Oil For frying
- Applesauce For serving
Instructions
- Prep the Potatoes: In a medium saucepan, cover Yukon Gold potatoes with cool salted water and bring to a boil. Cook until tender, about 15 minutes. Drain, then ricer into a large bowl.
- Grate the Baking Potatoes: While the Yukon Golds cool, peel and grate the baking potatoes. Squeeze out excess moisture with a kitchen towel. Add half of the grated potatoes to the riced potatoes.
- Process Onion and Remaining Potatoes: In a food processor, combine the remaining grated potatoes and onion; pulse until finely chopped. Transfer to a fine-mesh sieve and press out excess liquid. Add this mixture to the large bowl with the riced potatoes. Stir in eggs, matzo meal, white pepper, and 2 teaspoons of salt.
- Fry the Latkes: Heat ¼ inch of oil in a large skillet until shimmering. In batches, spoon ¼ cup of the potato mixture into the oil and flatten slightly. Fry over moderate heat, turning once, until golden and crisp, about 7 minutes. Drain on paper towels and sprinkle lightly with salt. Serve with applesauce.
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