Categories: Sides

Ingredients

• 1 1/4 lbs. russet of Yukon Gold potatoes, peeled
• 1 small onion
• Kosher salt and black pepper
• 1 large egg, beaten
• 1/3 cup matzo meal or all-purpose flour
• Vegetable oil, for frying
• Applesauce and/or sour cream, for serving

Directions

1. Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 tsp salt and black pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.

2. Add the beaten egg and matzo meal or flour to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.

3. Preheat the oven to 250. Heat 1/4 inch vegetable oil in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3-5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes. Serve with applesauce and/or sour cream.

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