Lacy Potato Latkes
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Ingredients
- 3 Large Russet/Baking potatoes (peeled)
- 1 Medium Onion
- 3 Large Eggs
- 1/4 cup Matzoh meal ((or bread crumbs))
- 1 tablespoon Kosher Salt
- Black Pepper
- Oil for frying
Note
Makes about twelve 3" Latkes
Directions
| Step 1 | |
 Grate potatoes and onion by hand or in food processor. If using a processor lay potatoes on their sides for longer shreds. | |
| Step 2 | |
| Put potatoes and onions into a colander and cover with a clean dishtowel. top with something heavy, like a full tea kettle. Let potato mixture drain for 10 minutes, then remove weight, and press to remove as much liquid as possible Preheat oven to 200 F | |
| Step 3 | |
| Break the eggs into a bowl and lightly whisk, add potato and onion mixture, as well as matzoh meal and salt, and 5-6 grinds of fresh pepper. Mix well | |
| Step 4 | |
 Heat enough 1/4" oil in a large saute pan, until hot, spoon latke mixture by spoonful, or 1/4 cup measure into pan, taking care not to crowd them, press down gently to spread the mixture out to 3" pancakes | |
| Step 5 | |
| Fry until golden brown and gently turn each one. | |
| Step 6 | |
| Line a sheet tray with paper towels, and when latke are cooked move them to pan. After each batch move pan to oven to keep warm. | |
| Step 7 | |
| Serve immediately with applesauce and sour cream | |