And now for my very special latkes! The reason these come out so much better than others is because I do not use matzos meal or flour to disguise the muddly slush that develops while the latkes are being made. Instead, I SQUEEZE IT OUT. One handful at a time, before they go into the pan. If you do this, you will have perfectly cooked and perfectly crispy latkes that hold together and taste heavenly. I promise! Here’s what you need:
- 6 russet potatoes
- 1 medium yellow onion, diced finely
- 1 tbs kosher salt
- 2 eggs, beaten
- vegetable oil for frying
- Preheat your oven to 300
- Fill a big bowl half way with ice cold water
- Peel and grate the potatoes and put them in the bowl of cold water as you go along
- Heat 1-2 inches of vegetable oil in a big frying / saute pan
- Strain the potatoes and place them in the center of a big kitchen towel. Roll it up jelly roll style and squeeze out all of the moisture you possibly can.
- Return the potatoes to the large bowl, add the onion, salt, and eggs. Combine thouroughly.
- Now, use your hands to make a ball with a handful of the mixture and squeeze it so that any extra moisture runs out. Put into the frying pan, press down on with a fork to flatten, and repeat – repeat – repeat. This is the part that makes the latkes great, so don’t skip it. When you are done you will have a bowl full of gross brownish looking water and you will be thankful that crap is not a part of your latkes!
- Fry for a few minutes per side (until golden and crispy). Drain on a towel to get rid of any extra oil and the put the finished latkes directly on the rack of your warmed oven while you finish the batches.
Remove from the oven when you’re ready to serve with some applesauce and sour cream. Enjoy!