POTATO LATKES

By BobD

Ingredients

• 2 1/2 pounds potatoes, peeled and quartered
• 2 large onions (use 1 1/2 cups grated; don't tamp down)
• 3 eggs, beaten
• 1 teaspoon baking powder
• 3/4 cup corn oil
• 1 cup flour
• 2 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cups matzo meal
• 1/2 cup corn oil for frying
• Applesauce
• Sour cream

Details

Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 400 degrees.

In a food processor, fine-grate potatoes (don't liquefy; leave some texture), and strain to eliminate excess liquid. Don't overdo it; just let the water drain out.

Fine-grate onions, and mix in a large bowl with potatoes. (If you don't have a food processor, you can grind the potatoes and onions in a meat grinder.)

Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour, salt, and pepper; mix well.

Fold in matzo meal, making sure that everything is very well blended.

Heat 1/2 cup corn oil in a deep skillet.

Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter.

Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn, and fry for another minute or two.

Drain on paper towel.

Serve with applesauce and/or sour cream.