Classic Latkes

Ingredients

• 1 1/2 lb. Russet potatoes, peeled (about 2 medium)
• 8 oz. White onion, peeled (about 1 medium)
• 2 large eggs, beaten
• 3/4 c. matzo meal
• 1 tbsp. kosher salt, divided
• Canola oil, for frying
• 2 tbsp. freshly chopped chives
• Applesauce, for serving
• Sour cream, for serving

Instructions

1. Ideally using the grating attachment on a food processor, or using the medium holes on box grater, grate potatoes. In a separate bowl do the same with the onion, discarding any onion juice that is created. Transfer the grated vegetables to a large bowl.
2. Working with a bit of the potatoes and onions at a time, add the vegetables to the center of a clean kitchen towel or cheese cloth, and squeeze out as much liquid as possible over a bowl. Repeat this until all of the shreds are dry.
3. Take the bowl of potato and onion juice and carefully pour out the liquid. This should reveal some paste-like potato starch at the bottom of the bowl. Reserve the potato starch.
4. In a large bowl, toss together the reserved potato starch, salt and the dried, shredded vegetables. Then gradually add the egg and matzo meal, alternating adding a bit of each at a time, until you are able to form the latkes into patties but the mixture isn’t too dry.
5. In a large skillet over medium heat, heat about 1/4” oil until shimmering. To test if oil is hot enough, use a bit of latke batter and make sure it sizzles and begins to brown.
6. Form as many latkes that will fit into your skillet without overcrowding and add to the oil. Fry until crispy and golden, about 2 to 3 minutes per side. Transfer to paper towels to drain, then sprinkle with a bit more salt. Repeat with the remaining latke batter.
7. Serve with chives, applesauce, and sour cream.