Smaller size latkes mean you can sample a wide variety of toppings on your plate.
2 Pounds Russet Potatoes
2 Medium Onions
2 Large Eggs
3/4 Cup Matzo Meal
1 Teaspoon Baking Powder
1 1/2 Teaspoons Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
3/4 Cup Canola Oil (Divided)
Preheat oven to 300 degrees.
Peel potatoes. Using a box grater or the grater disk on a food processor, grate the peeled potatoes and onions. Transfer both to a large-size kitchen towel or cheesecloth and squeeze out any liquid.
In large-size bowl, combine potato mixture, eggs, matzo meal, baking powder, and kosher salt. Season with freshly ground pepper.
In 12-inch skillet heat 1/4 cup oil on a medium-high heat. Working in batches add 1 heaping tablespoons potato mixture to the pan and press down gently with a spatula to form 1 1/2-inch circles. Cook 2 to 3 minutes per side until golden brown.
Transfer latkes to wire rack set inside a baking sheet. Place latkes in oven to keep warm. Repeat with remaining potato mixture, adding more oil to the pan as needed.
Serve with an assortment of toppings like applesauce, sour cream, salmon, horseradish, fresh dill, Greek yogurt, pomegranate seeds, or ketchup.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
“Work With What You Got!”
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