- 16
- 60 mins
- 60 mins
Ingredients
- 4 1/2 pounds russet potatoes (about 7 medium-large)
- 5 cups diced onion
- 4 eggs
- 1 1/4 cup matzo meal (more or less as needed)
- 2 tablespoons kosher salt, to taste
- Canola or peanut oil, for frying
Preparation
Step 1
Shred potatoes with grating disk of food processor. After every two or three potatoes, wrap shreds in cheesecloth that has been folded over twice. Tie corners around the handle of a wooden spoon and twist bundle until water flows out. Collect water in a bowl and squeeze all potatoes until dry. Transfer them to a large mixing bowl with onions.
Let drained potato water sit undisturbed until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water, then mix starch into potato onion mixture with hands. Mix in eggs, one at a time, alternating with 1/4 cup increments of matzo meal, until latke mix can be formed into patties that just stick together in hands. Add salt incrementally.
Heat 1/2 inch oil in skillet on medium high until a shred of potato immediately bubbles. Form a small amount of latke mix into a disk and fry on both sides until golden brown to test for seasoning. Add more salt as needed.
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