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Traditional Latkes
 

6 medium russet potatoes 2 medium yellow onions 2 large eggs ¼ c matzo meal or (3 T all purpose flour) 1 t salt, or to taste ¼ t pepper, or to taste vegetable oil, (or chicken fat for frying) Peel potatoes; place in cold water. Using a box grater, grate potatoes and onions in large bowl. Transfer potato and onion mixture to a colander set over a bowl, and squeeze out excess moisture. Return mixture to bowl.  In separate bowl, combine eggs, matzo meal (or flour), salt and pepper. Combine all ingredients, adding more matzo meal if mixture is too wet. In large skillet, heat ½ inch oil (or chicken fat) over medium high heat. Drop ¼ cup portions of mixture into oil, and press down with spoon to flatten. Fry until brown and crispy on edges; Turn and fry until golden brown on each side, cooking about 3 minutes per side. Remove to paper towels to drain. Serve with applesauce or sour cream.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.