Yield: 10 Servings
2 1/2 lb Potatoes; pref. baking type such as Russet or Idaho peeled
1 lg Onion
3 lg Eggs; lightly beaten
1 ts Salt; or to taste
1/8 ts Black Pepper, fresh ground or to taste
1/4 c Matzo meal or 2 tb All-Purpose Flour, or more Pref. unbleached
Applesauce, Sour Cream or Plain Yogurt
Shred or grate the potatoes alternately with the onion to keep the potatoes from darkening. (The size of the shreds is a matter of personal taste.) Coarse shreds produce lacier latkes with rough edges. Fine shreds or grated potatoes produce denser, smoother latkes.) Square the excess liquid from the potato and onion shreds. Mix in the eggs, salt, pepper and matzo meal (or flour). Let the mixture rest for about 5 mins., so that the matzo meal can absorb some moisture. If the mixture still seems very wet, add a bit more matzo meal.
In a very large skillet, over med.-high heat, heat oil that is about 1/8-1/4" deep until it is very hot but not smoking. To form each latke, use a large spoon to transfer some of the potato mixture to the oil; then flatten the mixture slightly with the back of a spoon. The latkes will be irregularly shaped. An alternative method (which makes more evenly shaped latkes) is to press some of the potato mixture into a large serving spoon; then carefully slide it off the spoon into the hot oil.
Continue making latkes until the skillet is full, leaving a little room between each one. Fry the latkes until they are well browned on both sides and crisp around the edges. Drain them well on paper towels. Repeat the process until all the latkes are fried. Serve the latkes as soon as possible for the best taste and texture. Accompany the latkes with applesauce, sour cream, and/or yogurt, as desired.
Courtesy of Marilyn SultarReprinted with permission from PastryWiz.com.