Back to 12 servings 2.5 lb russet or baking potatoes, peeled and kept whole 1 small yellow onion, peeled and kept whole 1 scallions, sliced 0.25 cup matzo meal, NOT matzo ball mix, see Jeff's Tips 2 tsp baking powder, NOT baking soda 1 tsp seasoned salt 1 tsp kosher salt 1 tsp black pepper 0.25 tsp ground ginger 2 large eggs, lightly beaten Vegetable oil, for frying
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1 Step 1: Line a mixing bowl with 2 layers of paper towels or cheesecloth. Using the widest opening slots on a cheese grater, grate the peeled potatoes onto the cloth in the bowl. Wrap the shredded potato in the cloth and firmly squeeze out the water into the bowl. Do not discard the drippings; let them rest and settle.2 Step 2: Unwrap the squeezed shredded potato into a second large mixing bowl and grate the onion over it.3 Step 3: Tilt the first bowl with the potato water; you'll see a thick paste at the bottom (potato starch). Pour off the water and discard it, then add the potato paste to the bowl with the shredded potatoes and onion.4 Step 4: Add all remaining ingredients except the vegetable oil to the potato mixture. Using clean hands, mix by hand for about a minute until the mixture just slightly binds together, but not firmly.5 Step 5: Add vegetable oil to a large, deep frying pan, enough to cover the bottom and come up about 1/8 to 1/4-inch high. Heat on high or medium-high until it reaches about 365°F (about 5 minutes). Do not fry until the oil is fully heated. Test by dropping a small blob of the mixture into the oil; if it bubbles and sizzles, it's ready. Reduce heat to medium-high.6 Step 6: Using a 1/4-cup measuring cup, scoop the latke mixture and carefully place it in the hot oil, leaving space between each (about 6 per large pan). Flatten each latke with the back of the measuring cup or a spoon to about 1/4 to 1/2-inch thick.7 Step 7: Fry for 1 1/2 to 2 minutes per side until golden brown and crispy. For a more well-done latke, flip again until desired crispiness.8 Step 8: Place the crispy latkes on a paper towel-lined plate to absorb excess oil. Repeat with the remaining mixture. You should have about 12 latkes.9 Step 9: Serve with applesauce, sour cream, or any sauce you desire.getsaucepan.com/r/bb060a18-0114-4785-8efd-c7793b5a5e53 · Original: https://pressureluckcooking.com/latkes/
