Adapted from The Peppermill, Brooklyn, NY
Latkes are traditionally made with potatoes and onions, but there's no rule that says you have to make them the same every time. Chayala Braver, of The Peppermill, suggests variations such as shredding in sweet potatoes, apples, carrots, garlic, parsnips or zucchini. Just be sure that the majority of the mixture still consists of potatoes; other vegetables do not contain enough starch on their own to make the mixture stick together. For a classic latke recipe, The Peppermill likes this one best!
4 medium russet or new potatoes
2 medium onions
1/3 cup matzo meal
2 teaspoons kosher salt
1/2 teaspoon black pepper (fresh is best)
3/4 cup oil for frying
Peel potatoes and place in cold water until ready to use them. Peel onions.
Shred or grate potatoes, alternating with the onions. The juice in the onions will help keep the potatoes from turning brown. Place mixture in the center of a clean dish towel that has been set over a bowl. You may be able to do this in one batch, or divided into two or more. Fold the towel lengthwise over the potatoes and twist the ends as tightly as you can over the sink or bowl. Return potatoes to bowl. Mix in the eggs, matzo meal and salt and pepper.
Heat 2-3 tablespoons of oil in a heavy skillet or fry pan. Test the oil temperature by dropping a bit of your potato batter into the pan. If it sizzles, you are ready to fry. Scoop up approximately 1/4 cup of batter and pat it into a pancake shape 1/4” thick and place in the pan. Cook 5 minutes on each side, turning only once to minimize oil absorption. If the edges begin to darken too quickly, lower the heat.
Yield: 8-10 latkes
Recipes: Side Dishes, Potato, Latke, Parve, Kosher