Recipe contributed by Marta Wiseman @wiseeats
‘Tis is the season my friends! It’s time to indulge in one of my most favourite FRIED treats… LATKES! I really broke it down for you guys, and revealed a top secret tip to getting the crispiest latkes.
Happy Hanukkah #wiseEATS
Latkes (Potato Pancakes) By: Marta Wiseman
Ingredients
- 2 lbs russet potatoes about 4-5 large peeled and cut lengthwise
- 1 yellow onion sliced in half
- 1/2 cup matzo meal
- 2 tsp kosher salt
- 4 eggs
- Grapeseed oil for frying
- Kitehill chive cream cheese
- Apple sauce
- Maldon sea salt
Instructions
- Wash, peel and slice your potatoes lengthwise.
- Using a food processor fitted with the medium grating attachment, grate together potatoes and onion. ( if you do not have food food processor, use a box grater.
- Transfer mixture to a big bowl lined with dish towel, and wring out potatoes and onion. Try your best to squeeze out any and all liquid.
- Let the liquid sit for 5 minutes so that the starch milkiness can drop to the bottom.
- Pour off liquid leaving the white milky bottom and potato/onion mixture back into bowl.
- Add in the eggs, matzah meal and salt. Mix until well incorporated.
- Heat 1/4 inch of grapeseed oil in a large cast iron or nonstick skillet over medium-high heat. Working in batches, scoop 1/4 cup balls of latke mixture and drop into pan. Using a flat spatula, gently push the latkes to flatten.
- Cook, flipping once, until golden, 2-3 minutes per side, then transfer to a paper towel-lined plate to drain.
- Sprinkle with Maldon sea salt and top with Kithill chive cream cheese and applesauce!
Feature image via Pinterest
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