We made many-a-latke this weekend in preparation for Chanukah. Latkes are very simple–the only thing to keep in mind is that since peeled potatoes oxidize (turn brown due to exposure to the air) after a few minutes, they should be kept in cold water after they are peeled and then grated a few at a time to make small batches of the latke mixture.
- Idaho potatoes, grated and drained
- White onion, grated and drained
- Matzo meal
- Eggs, beaten
- High heat oil to fry (canola, grapeseed or sesame–not toasted sesame)
Each small batch was about 4 or 5 potatoes, a hand full of grated onions, 2 eggs, 1/4 – 1/2 cup matzo meal, and salt and pepper to taste.