It is that time of the year again. The time we make latkes. I love latkes. We serve ours with sour cream and applesauce. I thought that I would pass on some latke making tips.
I use yukon gold potatoes instead of idahoes. I do not peel them but grate the entire potato.
I also use sweet onions if possible but not a necessity.
Do not use flour. All the recipes call for flour. Matzah meal is the key.
4 – 5 potatoes – grated
1 onion – grated
3T matzah meal
Mix the above together. This recipe can easily be doubled. Then scoop out about 1 large table spoon of this concoction and press it to take out some of the liquid. Smaller is better. Then put it in a large frying pan (I use the non-stick kind) that has about an inch in depth of saffron/vegetable oil. Do not use olive oil or peanut oil. Olive oil does not get to the heat level you need without burning and peanut oil will make them taste like peanuts. Let them get browned on one side, then flip and brown on the other side. I put them on brown paper from a grocery bag to drain on. Then, serve with the accoutrements.