Latkes
Latkes are kind of small pancakes made of potato, onion and eggs. Traditionally this dish belongs to another holiday - Hanukkah, but in my family it was prepared as a side dish for the Passover as well, so I decided to add this recipe here. In general there are two ways to prepare the latkes: one is by grating the potatoes and the other one by cooking and mashing them. In our family the preferable way is the second.
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6 large potatoes
2 white onions
3 eggs
1/2 cup matzo meal
salt
pepper
canola oil
Preparation time: 1 hr.
Difficulty level: Easy
Servings: 6
Ingredients
Preparation
Wash the potatoes and put them in a pot.
Cover with water and cook until ready.
Meanwhile dice the onions thinly and sauté in a skillet until golden brown.
Peel the potatoes, mash them with the onion, salt and pepper to taste. Let them cool down for 10 minutes.
Slightly beat the eggs and stir them in. The mixture should be quite soft, if not, add a little water or milk.
Let the mixture rest for 10 minutes and prepare slightly flattened balls size of a golf ball. Cover them with matzo meal.
Heat a large skillet with canola oil over medium-high heat (the oil should be about 0.5 cm deep).
Fry the latkes in batches, using 2 heaping tbsps. per unit, for about 3 mins. on each side until they are golden brown. Put aside on a paper towel to absorb the excess oil. Serve hot.
