Potato Latkes

Potato latkes are really just potato kugel in pancake form.

ingredients

2 1/2 pounds potatoes, peeled and quartered
2 large onions (use 1 1/2 cups grated; don’t tamp down)
3 eggs, beaten
1 teaspoon baking powder
3/4 cup corn oil
1 cup flour
2 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups matzo meal
1/2 cup corn oil for frying
Applesauce
Sour cream

directions

1
Preheat oven to 400 degrees. In a food processor, fine-grate potatoes (don’t liquefy; leave some texture), and strain to eliminate excess liquid. Don’t overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes. (If you don’t have a food processor, you can grind the potatoes and onions in a meat grinder.)
2
Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is very well blended.
3
Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn, and fry for another minute or two. Drain on paper towel. Serve with applesauce and/or sour cream.

Source: The Second Avenue Deli Cookbook by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Copyright © 1999 by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Published by Random House Publishing Group. All Rights Reserved.