Potato Latkes

Latkes are the crispy, golden potato pancakes fried in oil to celebrate the Hanukkah miracle. The secret to crisp latkes is squeezing every drop of moisture out of the potatoes and onion before frying.

Ingredients

• ●2 lbs russet potatoes, peeled
• ●1 medium onion
• ●2 large eggs, beaten
• ●1/3 cup matzo meal or all-purpose flour
• ●1 tsp salt
• ●1/2 tsp black pepper
• ●Neutral oil, for frying
• ●Applesauce and sour cream, to serve

Instructions

1. 1Grate the potatoes and onion on the large holes of a box grater or in a food processor.
2. 2Pile into a clean kitchen towel and wring out as much liquid as possible over a bowl.
3. 3Let the drained liquid settle, then pour it off, keeping the starch at the bottom of the bowl.
4. 4Add the potatoes and onion to the starch along with eggs, matzo meal, salt, and pepper. Mix well.
5. 5Heat 1/4 inch of oil in a heavy skillet over medium-high until shimmering.
6. 6Drop in scant 1/4-cup mounds and flatten. Fry 3 to 4 minutes per side until deep golden and crisp.
7. 7Drain on paper towels or a rack and salt right away.
8. 8Serve hot with applesauce and sour cream.