Classic Potato Latkes

Nothing like the way our bubbies made latkes in the old country! These latkes are not loaded with potato starch, flour, baking powder or other non-essential ingredients.
My grandfather shared this recipe with me when I told him that I thought his were the crunchiest, lightest and most perfect potato latkes I’ve ever eaten.

Time & Servings
• Prep time: 12 min
• Ready time: 12 min
• Yield: 8 servings

• 4 medium Idaho potatoes
• 6 tablespoons canola oil or olive oil
• 3 eggs, beaten
• 2 tablespoons matzoh meal
• 2 teaspoons kosher salt
• 1/2 teaspoon coarse black pepper
• Applesauce or sour cream (optional)

1. Prepare a large bowl filled with cold water.
2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
3. Heat oil in a large skillet over medium heat.
4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
5. Add eggs, matzoh meal, salt and pepper and mix well.
6. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8. Blot excess oil with paper towels.
9. Serve warm with applesauce or sour cream, if desired.

Corn meal is a great substitute for matzoh meal, and will also make your latkes nice and crispy.