Makes about 24 medium latkes
Ingredients
4 Russet potatoes (about 1.5 lb), scrubbed clean but not peeled. Slice each potato into 6 wedges
1 Whole White onion, sliced into wedges
4 eggs
1/3 cup Matzah Meal
1 tsp. white pepper
1 ½ tsp. kosher salt
More salt for finishing
Canola Oil for frying (about 1.5 cups)
1 tsp. Lemon Juice
Preparation
Using an electric processor or a hand grater, shred the potatoes and onion, alternating between potato and onion. Add the lemon juice to keep the potatoes from turning black.
When you have grated all of the onions and potatoes, transfer them to another bowl lined with cheesecloth. Gather up the cheesecloth and squeeze into another bowl in order to drain the liquid. Let the liquid sit for ten minutes and then “harvest” the white potato starch found at the bottom of the liquid.
In a heavy bottom skillet, Dutch Oven, or even a wok, preheat your oil to 380° over a medium high flame. You can test the heat of the oil by dropping in a bit of batter and see whether it crisps quickly.
Lightly beat the eggs and add in the salt and pepper.
Combine the potato and onion with the eggs. Gently fold in the matzah meal.
Using the perfectly shaped ladle, form the latkes into 2” patties and fry for 3-4 minutes on each side.
Sprinkle with a little more salt to taste.
Tips
Always use a glass bowl so that the potato does not react with a metal bowl.
The juice of ½ lemon can be used to aciduate the potatoes and help prevent them from turning black.