- 2 1/2 pounds baking potatoes peeled
- 1 medium onion julienned
- 2 eggs
- Salt to taste
- Freshly-ground white pepper to taste
- 1/4 teaspoon baking powder
- 2 tablespoons matzah or all-purpose flour
- Vegetable oil for frying
- 1 cup applesauce
- 1 cup sour cream
- 4 ounces Caviar
Using a hand grater or food processor, grate the potatoes. In a mixing bowl, combine the grated potatoes, onions, eggs, baking powder, and flour. Mix well. Season with salt and pepper.
In a large skillet, over medium-high heat, cover the bottom with 1/2-inch of oil. When the oil is hot, spoon 2 tablespoons of the filling into individual cakes. Using the back of the spoon, flatten each pancake. Pan-fry until golden brown on each side, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Fry the cakes in batches and do not over crowd the pan.
To serve, place a dollop of the applesauce or sour cream in the center of each latke. Place the latkes on a platter and serve warm.
This recipe yields 2 dozen.