- 3 large Idaho potatoes, peeled
- 3 medium onions, peeled
- 2 large eggs, beaten
- Salt and pepper, to taste
- ½ cup all-purpose flour, more or less as needed
- ½ cup matzah meal, more or less as needed
- Canola or grapeseed oil for frying
- Sour cream, for serving
- Applesauce, for serving
Use the large holes of a box grater to grate potatoes by hand. Working in batches, place grated potatoes in a clean dish towel and squeeze out all the water. Wrap grated potatoes in a clean dish towel and put in fridge while preparing onion.
Grate onions by hand into a large bowl. Add grated potatoes and eggs. Mix very well. Add salt and pepper to taste. Combine allpurpose flour and matzah meal in a small bowl. Add ¼ cup flour mixture at a time to potatoes, mixing, until batter is thickened. (May need to add more as batter sits.)
Heat ½ inch oil in a heavy skillet over medium-high heat. Form mixture into disks for frying. Can make any size, just make sure not to crowd the pan! Fry until golden brown, about 2 minutes per side. Remove latke to a plate lined with many paper towels. Serve as soon as possible with sour cream and applesauce.