4 medium sized Idaho potatoes
2 yellow onions
2 tablespoons fresh lemon juice
salt and freshly cracked pepper
3/4 cup matzo meal
vegetable oil for frying
1. Peel and grate potatoes into a large bowl filled with cold water (this will prevent them from oxidizing).
2. Next grate the onion. Wring both the potatoes and the onion until dry. You can work by squeezing handfuls in batches.
3. Mix the onion and potatoes together and add the lemon juice. Mix once more then add eggs.
4. Stir until eggs are evenly dispersed and season with salt and pepper.
5. Mix in the matzo meal and stir until all ingredients are thoroughly incorporated.
6. Next, in a wide pan bring the vegetable oil to frying temperature. I test my oil by dipping a piece of food in. The oil is ready when the food immediately starts to fry. You want to avoid oil that is too hot or it will scorch the food. Once I’ve done one batch of latkes I usually turn my temperature down a couple of notches.
7. Take a handful of the latke mixture and press into a flat pancake (thin is best so the latkes stay nice and crunchy and potato and onion cook through).
8. Repeat, laying each latke on a baking sheet, until you have used all the potato mixture.
9. Fry in batches until latkes are a warm golden brown (roughly 4 minutes per side).
10. Transfer to a baking sheet and finish in the oven for 10 minutes.
11. Season finished latkes with salt and serve warm.
Favorite toppings include sour cream (with smoked salmon and dill) apple sauce or even an egg if you want to make a latke benedict. Enjoy!