Perfect Every Time Latkes

Name: Perfect Every Time Latkes
Total time: PT0D0H0M
Yield: makes About 16
Ingredients: 4 medium russet potatoes, peeled; 2 eggs, lightly beaten; 1 medium yellow onion, peeled and finely chopped; 2 tbsp. matzo meal; Salt and freshly ground black pepper; 2 cups safflower or canola oil

Serves
makes About 16

JAMES BAIGRIE

(Fried Potato Pancakes)
Don't overcrowd the pan while frying these latkes, warns Roger Mummert, who gave this recipe to us and makes copious batches of them each year.

Ingredients

4 medium russet potatoes, peeled
2 eggs, lightly beaten
1 medium yellow onion, peeled and finely chopped
2 tbsp. matzo meal
Salt and freshly ground black pepper
2 cups safflower or canola oil

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Instructions

Step 1

Grate potatoes on the large holes of a box grater. Working with small handfuls at a time, squeeze out moisture from potatoes and transfer potatoes to a large bowl. Add eggs, onions, matzo meal, and salt and pepper to taste and stir until well combined.

Step 2

Heat oil in a large deep skillet over medium heat until hot but not smoking. Working in small batches, shape potato mixture into loose 3" disks, using a scant 1⁄4 cup for each disk, and fry in hot oil, turning once, until golden brown and crisp on the outside, 2–3 minutes per side. Transfer potato pancakes with a slotted spatula to paper towels to drain.