Old-Fashioned Latkes

• 분량: 16 servings
• 활동 시간: 25 minutes
• 총 시간: 55 minutes

재료

4 1/2 pounds (2kg) russet potatoes (about 7 medium-large)

5 cups diced onion

4 eggs

1 1/4 cups matzo meal (more or less as needed)

2 tablespoons (24g) kosher salt, to taste

Canola or peanut oil, for frying

Applesauce and sour cream, for serving

방향

Shred potatoes with the grating disk of a food processor . After every 2 or 3 potatoes, wrap shreds in cheesecloth that has been folded over twice. Tie corners around the handle of a wooden spoon and twist bundle until water flows out. Collect water in a bowl and squeeze all potatoes until dry. Transfer potatoes to a large mixing bowl along with diced onion.

Let drained potato water sit, undisturbed, until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water, then mix starch into potato and onion mixture with your hands. Mix in eggs, one at a time, alternating with 1/4-cup additions of matzo meal, until latke mix can be formed into patties that just stick together in your hands. Add salt incrementally.

Heat 1/2 inch oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles when added to pan. Form a small amount of latke mix into a disk and fry on both sides until golden brown to test for seasoning. Taste and add more salt as needed.

Form latke mix into patties about 4 inches wide and 1 inch thick in the center. Slide into pan, cooking no more than four at a time. Fry until a golden-brown crust forms on bottom, then flip with a slotted spatula and fork until same color is achieved on other side. Flip as needed to get a firm, darker-than-golden crust on both sides.

Transfer to a sheet pan lined with paper towels to cool for 2 minutes, then serve with applesauce and sour cream at the table.

영양 정보

• 1회 제공량: Makes 16 latkes
• 칼로리: 286 kcal
• 지방 전체: 6 g
• 포화 지방: 1 g
• 불포화 지방: 0 g
• 콜레스테롤: 47 mg
• 나트륨: 621 mg
• 탄수화물 전체: 51 g
• 식이섬유: 4 g
• 총 당류: 8 g
• 단백질: 7 g