Latkes (Potato Pancakes)

By grammadot

Ingredients

• 5 russet (baking) potatoes, well washed and peeled
• 1 medium onion
• 4 eggs, beaten, divided
• 1/2 cup matzo meal (kosher food aisle)
• pinch baking powder
• kosher salt and fresh ground black pepper, to taste
• 1/2 to 3/4 cup canola oil
• sour cream
• applesauce

Preparation

Step 1

Grate the potatoes and onion by hand using a box grater or grate in food processor using medium grater disc.
Rinse off potatoes under cold water. In a large colander, mix the potatoes and onions with half the beaten eggs and allow to sit 15 minutes. Use your hands to press out all the liquid applying as much pressure as you can.
Preheat oven to 200. Line a baking pan with paper towels.
Transfer drained potato mixture to a mixing bowl. Add the remaining beaten eats, matzo meal, baking powder, salt and pepper. Combine well, Mixture should resemble a thick pancake batter.
Heat a large non-stick skillet over medium-high heat. Add 1/4 cup oil to the pan and heat oil. Add 1/4 cup batter for each pancake; do not crowd the pan. Cook 3 to 4 minutes until golden brown and crispy around the edges. Turn pancakes over and cook 3 to 4 minutes. Place on prepared pan in oven. Repeat until all batter is cooked, adding more oil as needed.
Serve with sour cream and/or applesauce