Jay & Sophie's Collaborative Latkes Recipe
8 medium russet or Idaho potatoes
3 Tbsp. oil
1/2 cup matzah meal
2 tsp. salt
2 cups applesauce (see recipe below)
8 ounces sour cream
Yield: Waaaay the heck more than 18 latkes
- Wash potatoes thoroughly and peel them (or leave skins on for a slightly earthy flavor), then grate them by hand on the coarsest side of the grater or in a food processor with a medium-blade grater.
- After you grate your potatos and onion put a piece of cheese cloth in a colander and put them inside. Add lemon juice (this won't add flavor, it WILL reduce browning). Tie a knot. Now it is easy to squeeze out water without losing potato or getting they pieces smashed up. Squeeze every 10 minutes or so for at least half an hour, preferably an hour. You're removing starch.
- Turn potatoes into a large bowl.
- Peel and dice onions, heat 1 tablespoon of the oil in a (preferably iron) skillet, and lightly saute onions in oil.
- Beat eggs.
- Add onions to potato mixture, along with eggs, matzah meal, salt and baking powder. Mix well.
- Heat skillet to medium high and cover bottom with remaining oil. Rinse your hands in cold water (this makes the mixture not stick to your hands). Make a patty and slip it into the oil. Repeat.
- Turn when edges start to brown and cook an additional minute.
- When done, remove to a rack and let them drain well.
- Serve with applesauce and sour cream.
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