Ingredients
10 lbs russet potatoes (makes three dozen large latkes)
1+ cup canola oil
Two large onions
Eight eggs
¼ - ½ cup of matzo meal or flour
Two teaspoons salt
¼ teaspoon black pepper
seasoned salt after frying to taste
Directions
Wash and cut potatoes and peel and cut onions. My grandma peeled the potatoes, but I recently learned that is not necessary. Place them in a large bowl with lemon juice and water to keep them from oxidizing.
Then the potatoes and onions can be hand grated or done with a Cuisinart and a shredding blade. Once grated, drain them in a colander, place them in a large clean bowl, and use a linen towel or cheesecloth to remove whatever moisture is left. Drying the potatoes and onions should be done in batches and placed in a large bowl.
Add all the ingredients (eggs, matzo meal, salt, and pepper) to the bowl of dried potatoes and onions.
Heat oil in a large skillet. Ensure the oil is hot before placing latkes in it; this will make or break your latkes. Scoop and flatten the mixture using a slotted spatula. Place the patty in the oil. Add more oil when it gets dirty or dissipates while cooking.
The cooking time depends on the heat of the oil and skillet. Typically, cook until the bottom of the patty is brown and then flip. Do the same thing for the other side.
Transfer the cooked latkes to a paper towel. The paper towel eliminates excess oil. Then, lightly sprinkle the latkes with kosher salt for extra flavor. Serve with sour cream or applesauce.
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