Description
Crispy and delicious potato pancakes. Crunchy on the outside and soft in the middle.
Ingredients
Scale
- 4 large russet potatoes
- 2 eggs (lightly beaten)
- 2 teaspoons Matzo Meal
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 grated onion (optional)
- Grapeseed oil or avocado oil
Instructions
- Peel and grate the potatoes. Squeeze as much of the liquid out of the grated potatoes as possible. Add the potatoes to a large bowl and mix together with the eggs, matzo meal, salt, pepper, and onion (if using). I like to use my hands to mix really well.
- Heat a large skillet over medium/high heat. Add about 1/4 cup oil and let heat for about 30-60 seconds. Once hot, spoon about 1/4 cup of the latke mixture in the pan, I normally make about 3-4 at a time. Press down lightly to spread a bit and let cook for about 3-5 minutes on one side, or until golden brown and crisp. Flip over and cook for another 2-3 minutes, until crisp. Repeat with remaining mixture.
- Remove from pan and place on a paper towel lined plate to soak up any extra oil. Serve immediately with applesauce, sour cream, and a little powdered sugar.
Notes
* If you want to prepare early you can peel potatoes the night before, put in a large bowl and leave in refrigerator with enough cold water to cover (this keeps the potato color white).
*You can also make these ahead of time and re-heat in a 200 degree oven. They freeze well.
*You can double or triple the recipe, depending on how much your family and friends love to eat these!