Ingredients
1 1/2 lb. Russet potatoes, peeled (about 2 medium)
8 oz. White onion, peeled (about 1 medium)
2 large eggs, beaten
3/4 c. matzo meal
1 tbsp. kosher salt, divided
Canola oil, for frying
2 tbsp. freshly chopped chives
Applesauce, for serving
Sour cream, for serving
Preparation
Step 1Ideally using the grating attachment on a food processor, or using the medium holes on box grater, grate potatoes. In a separate bowl do the same with the onion, discarding any onion juice that is created. Transfer the grated vegetables to a large bowl.Step 2Working with a bit of the potatoes and onions at a time, add the vegetables to the center of a clean kitchen towel or cheese cloth, and squeeze out as much liquid as possible over a bowl. Repeat this until all of the shreds are dry.Step 3Take the bowl of potato and onion juice and carefully pour out the liquid. This should reveal some paste-like potato starch at the bottom of the bowl. Reserve the potato starch.Step 4In a large bowl, toss together the reserved potato starch, salt and the dried, shredded vegetables. Then gradually add the egg and matzo meal, alternating adding a bit of each at a time, until you are able to form the latkes into patties but the mixture isn’t too dry.Step 5In a large skillet over medium heat, heat about 1/4” oil until shimmering. To test if oil is hot enough, use a bit of latke batter and make sure it sizzles and begins to brown.Step 6Form as many latkes that will fit into your skillet without overcrowding and add to the oil. Fry until crispy and golden, about 2 to 3 minutes per side. Transfer to paper towels to drain, then sprinkle with a bit more salt. Repeat with the remaining latke batter.Step 7Serve with chives, applesauce, and sour cream.
Latkes vs. hash browns While they may seem similar, latkes and hash browns are far from the same thing. Latkes incorporate eggs and a binder with the shredded potatoes, and oftentimes will include other ingredients like onion and plenty of seasonings. Hash browns are usually only made up of shredded potatoes, before being pan-fried in much less oil that latkes require. Variations & substitutions These simple latkes make a great base for whatever seasonings and additions you desire! Add grated onion if you think no latke is complete without it, or any of your favorite must-have seasonings: garlic, paprika or rosemary would be a great place to start. What to serve with latkes Personally, we don’t think any latke is complete without sides of sour cream and homemade applesauce. But, if you want to take things up a notch, load your latkes up with whipped cream cheese, capers and red onion, or top with ricotta and hot honey for a sweet-salty version. To get even more creative, check out our top latke recipes that take these potato cakes to the next level. Made them? Let us know how it went in the comment section below!
