master

Latkes

russet potatoes

onion

eggs

matzo meal

kosher salt

canola or peanut oil

apple sauce
  
  
  
  
    Optional

sour cream
  
  
  
  
    Optional

Shred potatoes with food processor, squeezing water out of every 2-3 with cheesecloth as you go. Reserve the water and transfer shredded potato to another bowl. Add diced onion to the potatoes.

Let the potato water stand undisturbed until a slurry forms beneath a layer of water. Drain off the water, then mix the remaining starch into the potato and onion mixture with hands.

Alternate adding an egg, 1/4 cup of matzo meal, and salt until the mixture can be formed into patties that just stick together.

Heat 1/2 inch of oil in a cast iron skillet over medium-high heat until a potato shred immediately bubbles when added to pan. Form a single latke and fry on both sides until golden brown to taste and adjust seasonings as needed.

Form latke mix into patties 4 inches in diameter and 1 inch thick in the center. Fry, no more than four at once, until golden brown on the bottom and flip with a slotted spatula until the same color is achieved on the other side. Flip as needed to get a firm, darker-than-golden crust on both sides.

Transfer cooked latkes to a sheet pan lined with paper towels to cool 2 minutes, then serve with apple sauce and sour cream.