Traditional Potato Latkes
By Yankee Magazine|Apr 21 2003|
Though hundreds of variations exist, many believe that there is nothing more satisfying than humble, plain potato pancakes, unadorned save for sour cream or applesauce.
Yield
12 to 14 pancakes
Ingredients
1-1/4 pounds (5 cups) peeled white potatoes, cut into 1-inch cubes
1/2 cup minced white onion
1/4 cup all-purpose flour
1/4 cup matzo meal
1/4 teaspoon baking powder
2 eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for frying
Instructions
Heat 1/2 inch of oil over medium heat in a heavy skillet to approximately 350 degrees F. Place cubed potatoes in a food processor with the chopping blade. Pulse 15 to 20 times, until the cubes are very small, about 1/8 inch. Add onion, flour, matzo meal, baking powder, eggs, salt, and pepper. Pulse 10 to 15 times, until all ingredients are well incorporated. Let rest 10 to 15 minutes. Scoop 1/4 cup of the potato mixture per pancake into hot oil (do not fry more than 5 latkes at a time). Fry about 4 to 5 minutes per side, until latkes are golden brown on both sides. Transfer to paper towels and drain. Serve with sour cream and/or applesauce.
