Michelle G.’s Mom’s Latkes
“Every Hanukkah, my mom would visit my elementary school classroom – electric skillet and bottle of vegetable oil under her arm – to cook potato pancakes for my classmates. With the sizzle of golden latkes frying, being the only Jewish kid in school was never cooler.”
Yield: 6 | Total Prep Time: 15 minutes | Total Cook Time: 20 minutes
Ingredients
4 medium russet potatoes, cut into quarters
2 medium onions, peeled and cut in quarters
2 eggs, beaten
2 Tbsp Matzo meal + more as needed
Salt & pepper to taste
Vegetable oil for frying
Apple sauce & sour cream for serving
Directions
1. Grate potatoes and onions in a food a processor
2. Empty potatoes & onions into a large bowl and use your hands to squeeze out the excess moisture. The mixture should be moist but not dripping.
3. Mix in the eggs, matzo meal, 1 tsp salt and ½ tsp Black pepper. If the mixture is too wet to form a patty, add more Matzo meal.
4. Heat oil in a skillet over medium heat. Scoop the mixture (about 1/3 cup at a time) into the oil and flatten with a spatula. Fry on each side until golden brown and crisp.
5. Drain fried lakes on paper towels.
6. Sprinkle with salt & pepper to taste. Serve immediately with applesauce and sour cream to top them off.