Sharon's Potato Latkes

Name: Sharon's Potato Latkes
Ingredients: 2.5 pounds baking potatoes, peeled and quartered; 2 large onions, quartered (about 1 ½ cups grated); 3 large eggs, lightly beaten; 1 teaspoon baking powder; 1.25 cups corn oil; 1 cup all-purpose flour; 2.5 teaspoons coarse salt; 0.25 teaspoon freshly ground black pepper; 2 cups matzo meal; Sharon's Applesauce , for garnish; Sour cream, for garnish

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By

Martha Stewart Test Kitchen

Updated on September 28, 2016

Yield:

20

Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook," shares her family's recipe for potato latkes. Served with cranberry-apple sauce and sour cream, these crispy, golden-brown pancakes taste best when they're eaten right away.

Ingredients

2 ½ pounds baking potatoes, peeled and quartered
2 large onions, quartered (about 1 ½ cups grated)
3 large eggs, lightly beaten
1 teaspoon baking powder
1 ¼ cups corn oil
1 cup all-purpose flour
2 ½ teaspoons coarse salt
¼ teaspoon freshly ground black pepper
2 cups matzo meal
Sharon's Applesauce, for garnish
Sour cream, for garnish

Directions

In a food processor, finely grate potatoes (don't liquefy, leave some texture). Transfer to a colander to eliminate excess liquid. Transfer to a large bowl. Finely grate onions, and mix 1 1/2 cups into potatoes.
Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well.
Heat remaining 1/2 cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3 1/2 inches in diameter; be careful not to crowd them. Fry until underside is a deep golden brown, 3 to 4 minutes. Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain latkes on a paper towel-lined baking sheet. Serve with applesauce and/or sour cream.