- 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.
As a native of Queens, New York, Max developed an early hunger for dosas, dumplings, and Korean barbecue. Now he explores the city's evolving international food world by day and night. When not slurping noodles over a rickety table, he's in the kitchen tinkering with his ice cream maker on a never-ending quest to develop the best ice cream-making techniques.
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