Ingredients
4 potatoes
1 onion
2 eggs
3/4 cup matzo meal
1 tablespoon baking powder
1 tablespoon salt
1 tablespoon freshly ground black pepper
vegetable oil
sour cream (optional)
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed
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Using a food processor - peel & shred the potatoes and onion into a large bowl. I recommend transferring the shredded potatoes & onion into a sieve with a cheesecloth and wring - to force out the liquids. Add eggs to the bowl and stir well. Gradually add matzo meal while mixing, until the batter is doughy, not too dry.
Tip: Don't worry if you end up with a large amount, you don't need all of it. Add the baking powder, salt & pepper and mix well.
Tip: If the batter turns a bit orange, that's normal. It will go away when it fries. Heat approximately 1/2 inch of oil in a large heavy-bottom skillet over medium-high heat (around 400°F or 200°C.) Place large spoonfuls of the potato batter, and fry them in the oil for 3-4 minutes a side.
Tip 1: Flip the latkes when the bottom is golden-brown.
Tip 2: Be careful not to flip them too much, as they may burn the outside of the latkes without cooking the inside Place ready latkes on paper towels to drain. Serve hot with sour cream, applesauce or cottage cheese & Enjoy!