Ingredients

The following ingredients have 4 Servings
  • 1 pound Yukon gold potatoes ((or use Russet) - scrubbed and rinsed)
  • ½ large onion ((peeled))
  • 2 large eggs ((beaten))
  • ¼ cup Matzo meal
  • ¾ tsp kosher salt ((or use more according to your liking))
  • ½ tsp black pepper
  • vegetable oil or schmaltz ((for frying))

Instruction

  • Grate the onion then potatoes with a box grater. Spin the mixture in a salad spinner until barely any water comes off from it. Wrap the mixture in a kitchen towel, then squeeze to release as much liquid as you can. Let the excess liquid settle, then pour off the liquid to leave behind the potato starch.
  • Transfer the grated potatoes, onion, and potato starch to a bowl. Add eggs, matzo meal, kosher salt, and black pepper. Stir to combine. Use your hands to form the mixture into 12 patties. 
  • In a large skillet, heat about ¼ inch of oil over medium-high heat. When it's hot, carefully drop the batter into the skillet, and flatten slightly with a spatula. 
  • Cook for about 3-4 minutes on each side or until the edges of the latkes are crispy and brown.  Transfer the latkes to paper towels to drain, then transfer to a platter.