Crispy, crunchy, and full of starchy potato-y goodness.
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
- 2 ½ lbs yukon gold potatoes, shredded
- 1 large onion, shredded
- ¾ cup matzo meal or bread crumbs
- 2 large eggs, beaten
- 1 tbsp potato starch
- 1 ¼ tsp salt
- ½ tsp pepper
- Oil for frying
- ¼ cup schmaltz (optional)
- After shredding the potatoes with a food processor or hand grater, place in a bowl and cover with cold water. Then drain using a colander.
- Place the drained potatoes and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
- Wrap up the shreds and twist the top of the bundle to secure it. Squeeze out any excess liquid. You may need to do this multiple times.
- Pour potato and onion into the clean dry bowl. Then stir the shreds until evenly mixed together.
- In a skillet, add oil to reach a depth of ⅛ inch. If using schmaltz, add ¼ cup to the oil. Heat the oil to 365℉.
- While oil is heating, stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add additional salt and pepper to taste.
- Scoop about 3 tbsp of the potato mixture, shaping it into a tightly compacted disk. Continue with the rest of the batter.
- Carefully place the latke into the hot oil, making sure it doesn’t break.
- Fry the latkes four or five at a time. Be careful not to overcrowd them. Cook 2-3 minutes per side until golden brown.
- When done, transfer to a paper towel-lined plate.
- Serve with applesauce and sour cream.