Vegetable/Potato Latke

By latin1

Ingredients

• 4 medium russet potatoes, peeled
• 2 eggs, lightly beaten
• 1 medium yellow onion, peeled and finely chopped
• 2 tbsp matzo meal
• Salt and freshly ground pepper
• 2 cups safflower or canola oil

Details

Servings 16

Preparation

Step 1

Grate potatoes on a large box grater. working with small handfuls at a time, squeeze out moisture from potatoes and transfer potatoes to a large bowl. Add eggs, onions, matzo meal, and salt and pepper to taste and stir until well combined.
Heat oil in a large deep skillet over medium heat until hot but not smoking. Working in small batches, shape potato mixture into loose 3" disks, using a scant 1/4 cup for each disk, and fry in hot oil, turning once until golden brown and crisp on the outside, 2-3 minutes on each side. Transfer potato pancakes with a slotted spatula to paper towelsto drain.
Season potato pancakes to taste with salt while still hot or room temperature. serve with sour cream and/or applesauce