Ingredients

The following ingredients have 24 Servings
  • 3 pounds or 4-5 large peeled russet potatoes
  • ½ peeled and finely diced yellow onion
  • 1 cup matzo meal
  • 5 large eggs
  • 2 teaspoons baking powder
  • 2 teaspoons sea salt
  • ½ teaspoon pepper
  • canola oil for frying
  • ¼ cup schmaltz
  • sour cream (chopped dill, chopped chives and apple sauce for garnish)

Instruction

  • Shred the potatoes on a grater and place them into cheesecloth and squeeze to remove as much liquid as possible. Set aside.
  • In a large bowl whisk together the onion, matzo meal, eggs, baking powder, salt, and pepper until combined and then add in the potatoes and mix in completely using a spoon or your hands. Set aside.
  • Heat the oil and schmaltz in a large frying pan to 350°.
  • using a small ice cream scoop, scoop out some of the latke batter and place in the hot oil. Tap down the top of the latke in the oil to flatten it out.
  • Cook for 3 ½ to 4 minutes per side or until golden brown and cooked throughout.
  • Drain on a rack or paper towels before serving them with a dollop of sour cream with chives and dill or with apple sauce.