Categories: Appetizers
Ingredients
- 2 large russet potatoes
- 1 small onion
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg, beaten
- 1/2 cup matzo meal or flour
- 1/4 inch vegetable oil
- Spicy Ricotta: Heat honey with a pinch of red pepper flakes. Top the latkes with a spoonful of ricotta and drizzle with the spicy honey.
- Giardiniera: Pile chopped drained giardiniera on the latkes and top with small slices of salami.
- Hummus-Olive: Spread hummus on the latkes. Top with olive and chopped parsley. Sprinkle with paprika and drizzle with olive oil.
- Cucumber-Yogurt: Mix plain yogurt with a squeeze of lemon juice and a pinch of salt. Spoon onto the latkes. Top with za'atar, chopped cilantro and thinly sliced cucumber.
Directions
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Peel potatoes; grate potatoes and onion on the large holes of a box grater. Transfer to a large colander set over a bowl. Season with salt and pepper. Using your hands, firmly squeeze the mixture to remove as much liquid as possible. Blot dry with paper towels.
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In a large bowl, stir together the grated potato mixture, egg and matzo or flour; stir until combined. Form into tightly packed 2-inch pancakes and place on a paper towel-lined baking sheet.
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Heat vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the latkes until golden brown and crisp, 3 to 4 minutes per side. Remove to a rack set on a baking sheet and sprinkle with salt. Keep warm in a 250 degree oven.