Latkes

Ingredients

• 2 pounds russet potatoes – peeled and coarsely grated
• 1 cup yellow onion – coarsely grated
• 2 large eggs – lightly beaten
• 0.25 cup matzo meal
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1.5 cups vegetable oil – for frying
• applesauce – for serving
• sour cream – for serving

Instructions

1. Heat the oven to 200°F and set a wire rack over a rimmed baking sheet for keeping latkes warm.
2. Working quickly, peel the russet potatoes and coarsely grate them on the large holes of a box grater. Coarsely grate the yellow onion.
3. Combine the grated potatoes and onion in a large bowl, then transfer to a clean kitchen towel set over another bowl. Twist and squeeze very firmly to expel as much liquid as possible into the bowl; let the liquid sit undisturbed for 5 minutes so the potato starch settles.
4. Pour off the liquid from the bowl, leaving the pale starch behind; scrape that starch back into the squeezed potato-onion mixture and toss to distribute.
5. Beat the large eggs lightly, then stir them into the potato mixture along with the matzo meal, kosher salt, and black pepper until evenly combined.
6. Pour vegetable oil into a large heavy skillet to a depth of about 0.25 inch and heat over medium-high until shimmering (about 350°F); a shred of potato should sizzle vigorously on contact.
7. Working in batches, drop heaping tablespoons of batter into the skillet and flatten to about 0.25 inch. Fry until deep golden and crisp, 3–5 minutes per side, adjusting heat so they brown steadily. Transfer latkes to the rack to drain and keep warm; add more as needed between batches without crowding.
8. Serve hot with applesauce and sour cream.