Traditional Potato Latkes

By Addie

“We knew the holidays were upon us when Grandma made her wonderful latkes for dinner.”

Ingredients

• 2 large or 3 medium baking potatoes (about 1 3/4 pounds)
• 1 large onion
• 2 large eggs, beaten
• 1/4 cup matzo meal
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, divided
• Applesauce, optional
• Sour cream, optional

Preparation

Step 1

Clean potatoes under cold running water. Peel potatoes and shred with box grater; set aside.


Peel onion and shred with box grater; set aside.


Combine potatoes and onion in large bowl. Add eggs, matzo meal, salt and pepper; mix well. Preheat oven to 200°F.


Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Drop potato mixture by level 1/4 cupfuls into skillet. Use back of spatula to flatten potato mixture into 31/2-inch patties, about 1/2 inch thick.


Cook latkes until golden brown, about 4 minutes per side. Transfer latkes to a baking sheet lined with paper towels.


Keep cooked latkes warm in oven. Prepare remaining latkes, adding remaining 1 tablespoon oil as needed. Place the latkes on a heated serving platter. Serve warm with applesauce and sour cream, if desired.
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Grandma's Secret Trick:

"Clean up as you go," was Grandma's golden rule. She also liked to prevent any messy mishaps. Grandma always added a little salt to the frying pan before adding the potatoes. This helped to reduce grease splatters.