SHIFRA’S CLASSIC CHANUKAH ‘POT’KES
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup Matza Meal
2 teaspoons sea salt, plus more for sprinkling
½ teaspoon ground black pepper
Your preferred infused oil, for light frying
PREPARATION FOR ABOUT 2 DZ LATKES
- Using a food processor, grate the potatoes and onion. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the eggs, matza meal, salt and pepper, and mix.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
- A variation would be to leave the infused oil out and instead infuse your accoutrements, cinnamon applesauce, chive & dill sour cream or your favorite toppings. Remember, DOSE RESPONSIBLY.