Potato Latkes
- 2 lbs YUKON GOLD potatoes
- 1 onion
- 2 eggs, beaten
- 1/4 cup matzo meal
- 2 teaspons kosher salt
- 1 teaspoon freshly ground pepper
- 1/2 cup VEGETABLE OIL (olive oil will burn)
- Scrub potatoes under warm water to clean. Grate potatoes on the fine side of a grater. Place shredded potato in wire mesh to drain. Grate onion same way. Place in separate strainer to drain. Let stand 10 minutes. Press down gently to extract as much moisture as possible. Transfer to a bowl and combine potatoes with onion, beaten eggs and seasonings. Mix well. Let stand for 10 minutes while heating vegetable oil in a large cast iron skillet. Get the oil VERY HOT. Scoop up one heaping tablespoon of the mixture and place it gently in the oil. Press with back of spoon to flatten and form latke. Repeat until batter is gone, leaving plenty of space in between in the pan. Flip latkes. Press down with a metal spatula. Cook until latkes are cooked through and crispy golden brown on both sides. Then, remove latkes and place on clean, brown grocery store bags. Let bags absorb oil as the latkes cool.
gold potatoes, onion, eggs, matzo meal, kosher salt, freshly ground pepper, vegetable oil
Taken from www.epicurious.com/recipes/member/views/potato-latkes-50013042 (may not work)