(Fried Potato Pancakes)
Don't overcrowd the pan while frying these latkes, warns Roger Mummert, who gave this recipe to us and makes copious batches of them each year.
Perfect Every Time Latkes
These fried potato pancakes are crunchy on the outside and soft and tender on the inside.
makes About 16
4 medium russet potatoes, peeled
2 eggs, lightly beaten
1 medium yellow onion, peeled and finely chopped
2 tbsp. matzo meal
Salt and freshly ground black pepper
2 cups safflower or canola oil
Grate potatoes on the large holes of a box grater. Working with small handfuls at a time, squeeze out moisture from potatoes and transfer potatoes to a large bowl. Add eggs, onions, matzo meal, and salt and pepper to taste and stir until well combined.
Heat oil in a large deep skillet over medium heat until hot but not smoking. Working in small batches, shape potato mixture into loose 3" disks, using a scant 1⁄4 cup for each disk, and fry in hot oil, turning once, until golden brown and crisp on the outside, 2–3 minutes per side. Transfer potato pancakes with a slotted spatula to paper towels to drain.
Season potato pancakes to taste with salt while still hot or serve with sour cream and/or apple sauce, if you like.