| Level: | Easy |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 12 latkes |
Ingredients
- 1 1/4 pounds russet or Yukon Gold potatoes (about 2 medium), peeled
- 1 small onion
- Kosher salt and freshly ground pepper
- 1 large egg, beaten
- 1/3 cup matzo meal or all-purpose flour
- Vegetable oil or rendered chicken fat, for frying
- Applesauce and/or sour cream, for serving
Instructions
- Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
- Add the beaten egg and matzo meal or flour to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel–lined baking sheet.
- Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes. Serve with applesauce and/or sour cream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 143 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 156 mg |
Reviews
I made this and followed the recipe and it did NOT make 12 servings. 🙁 Oh well, will try again with more potatoes.