Makes about 14 latkes – serves 4 to 6.
– Ingredients –
4 medium potatoes – organic if possible
1 medium onion
2 pieces of matzo (or ½ cup flour)
1 Tsp. salt
¼ Tsp. pepper
Olive oil to coat the pan
– Method –
Wash and peel the potatoes. Grate them on the medium side of the grater (by hand- don’t use a food processor). Put the results into a colander and rinse well to get out the starch. Place colander over a large bowl. Press down on the grated potatoes to remove moisture. Leave the colander sitting over the bowl to drain out more moisture while you do the rest.
Peel off the outer layer of the onion. Slice off the top and bottom. Cut into four wedges and place into a food processor. Mince the onion in the food processor. Set aside in a separate colander over a bowl to drain.
Beat the eggs in a separate bowl. Add the salt and pepper.
Crush the matzo into tiny pieces – flour-like consistency. You can do this in a thick sandwich bag, using a rolling pin.
Gently mix the potatoes, onions, and egg mixture together in a large bowl. Fold in the matzo (or flour) Do not overmix – this will transform the grated potatoes into mashed potatoes, totally altering the texture.
Pour the oil into a pan and heat medium-high. When hot, use a tablespoon to scoop up the mixture. Flatten gently with the back of the spoon. Use two spatulas to turn, cooking the latkes golden brown on each side. You will likely need to add more oil to the pan as you cook the rest of the latkes.
Transfer the latkes to paper towels over newspaper to drain.
Keep them warm while you cook the rest by placing them on a cookie sheet covered with brown kitchen paper – placing them into the oven at 250 degrees.
Serve warm with sour cream or applesauce (traditional)