Ingredients

The following ingredients have 4 Servings
  • 1 small sweet onion (, peeled, stem removed, quartered)
  • 2 large eggs (, beaten)
  • 1 pound russet potatoes (, peeled and cut into cubes)
  • 1/2 teaspoon kosher salt
  • pinch black pepper
  • 3 tablespoons all-purpose flour ((see note below regarding matzo meal))
  • 1 cup (or more) vegetable oil (, for frying)
  • applesauce (, for serving (optional))

Instruction

  • In a food processor fitted with a metal blade, combine the onion and eggs and puree until smooth and fluffy. Add the potato, using off-on pulses, process the mixture until pureed, but still retaining some texture. Add the salt, pepper, and flour and briefly process to combine – do not over process.
  • Pour the mixture into a bowl, squeezing out excess liquid if there is any.
  • Preheat oven to 300 degrees F. Line a large baking sheet with a double layer of paper towels.
  • Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat. When the oil is hot enough, working in batches, spoon rounded tablespoons of the mixture into the pan (make sure they don’t touch each other.) Flatten just slightly with the back of a spoon – they should be about 2-3 inches in diameter.
  • Fry until golden brown, about 2 minutes on each side. (If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.)
  • Transfer the latkes to the lined baking sheet to drain and place in the oven until all are cooked.
  • Garnish and serve immediately with some applesauce or sour cream, if desired.
  • Note: Matzo meal is finely ground up matzo and can can be used in place of the flour for Passover.