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Potato ladkas
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| These classic potato pancakes are super crispy on the outside but soft and moist on the inside. We use shredded potatoes for a traditional look, and a little bit of onion for that hint of sweetness. Ingredients | |
| 2 pounds | russet potatoes |
| 1 small | yellow onion |
| 3 tablespoons | matzo meal |
| 1 large | egg, lightly beaten |
| 1/4 teaspoon | baking powder |
| 2 teaspoons | kosher salt |
| Vegetable oil, for frying | |
| 1 tablespoon | chopped fresh herbs, such as chives or parsley, for garnish |
| Sour cream, for serving | |
Spiced Apple-Pear Sauce, for serving
Directions
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.
Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.
Serve the latkes immediately, or keep them warm in a 200 degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.
Cook's Note: If you need to fry a lot of latkes, it's best to make multiple batches rather than one double batch. The longer the mixture sits, the wetter it becomes which makes the latkes fall apart more easily as they cook.
Recipe uploaded with Shop'NCook for iPhone.
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