Name: Super Crispy Latkes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 1/2 pounds russet potatoes (about 7 medium-large), washed and scrubbed not peeled; 2 onions, diced; 4 eggs; 1 1/4 cups matzo meal (more or less as needed); 2 tablespoons kosher salt, to taste; 1 tablespoon freshly ground black pepper; Olive oil or Avocado Oill, for frying; 2 tablespoons chopped chives (optional)

Description

Everyone teaches how to make latkes differently. But my way makes things easier, faster and best of all crispier! My easy 5 tips tedious latke making is a thing of the past!

Ingredients

Scale

4 1/2 pounds russet potatoes (about 7 medium-large), washed and scrubbed not peeled
2 onions, diced
4 eggs
1 1/4 cups matzo meal (more or less as needed)
2 tablespoons kosher salt, to taste
1 tablespoon freshly ground black pepper
Olive oil or Avocado Oill, for frying
2 tablespoons chopped chives (optional)

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Instructions

Set up all the ingredients first. That way when the potatoes are all shredded you can combine everything quickly.
Place the cheesecloth on your bowl so it is waiting on your potatoes.
Using a food processor fitted with the shredding attachment, go ahead and start processing the potatoes.
Go ahead and place the potatoes into the cheesecloth and start squeezing them out, using the wooden spoon as a lever. If you would like to make things easier, you can squeeze 2-3 potatoes at a time so that it is easier on your hands.
Let the liquid from the potatoes stand in the bowl for a bit so the starch can settle to the bottom. In the meantime, go ahead and place your cast iron pan over medium heat and allow it to start heating up slowly. Wash up the area and clean your hands.
Slowly and carefully pour off all the access potato water so as to not disturb the potato starch.
Add the potato starch to the potatoes along with the rest of the ingredients (except the oil)
Add in the matzo meal 1/2 a cup at a time. The mixture is ready when you can form a patty inside your hand.
Place some oil into the pan and carefully slide in your mini taster latke into your cast iron pan. Taste and adjust for seasoning as necessary.
Continue frying until all the latkes are fried. Season with salt after removing and while still hot (this is the last time to season). Allow to rest so any access fat drips off and serve.

Notes

1. Make sure the shredder attachment is facing up. Just look for the writing on the attachment and you will know which way is up.

Prep Time: 15 minutes
Cook Time: 20 minutes

Keywords: Jewish food, latkes, potato pancakes, comfort food