My grandfather shared this recipe with me when I told him that I thought his were the crunchiest, lightest, and most perfect potato latkes I’ve ever eaten.
Makes 8 servings
- 4 medium Idaho potatoes
- 6 tablespoons extra-virgin olive oil, such as Colavita
- 3 eggs, beaten
- 2 tablespoons matzoh meal
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse black pepper
- Applesauce or sour cream (optional)
Peel potatoes, and as you finish each, place in cold water to prevent browning.
Heat oil in a large skillet over medium heat.
Cut potatoes lengthwise into halves or quarters so they fit into the feed tube of a food processor. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
Squeeze out all the liquid from potatoes using a cheesecloth or towel.
Add eggs, matzoh meal, salt, and pepper and mix well.
Drop 6–8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
Fry 3–4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
Blot excess oil with paper towels.
Serve warm, with applesauce or sour cream, if desired.
Recipe reprinted with permission from “Quick and Kosher: Recipes From the Bride Who Knew Nothing” by Jamie Geller. Published by Feldheim.
