classic crispy latkes with sour cream
2 pounds baking potatoes (4-5 large potatoes)
1/2 medium yellow onion, peeled and quartered
1 large egg
1⁄4 cup matzo meal or unseasoned dry breadcrumbs
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup olive oil or chicken schmaltz, or a combination of both
Applesauce and Good Culture Probiotic sour cream, for serving
Wash and halve the potatoes.
Grate the potatoes and onion using the shredding disk of a food processor.
Place the grated potatoes and onion onto a clean kitchen towel, and wrap tightly. Press out as much liquid as possible.
Toss the remaining ingredients together, then add the potatoes, onion, eggs, matzo meal or breadcrumbs, salt, and pepper to the bowl. Set the batter aside for 10 minutes.
Heat the oil over medium-high heat. It should reach about 1⁄4” thick in the pan, so adjust the amount of oil as needed based on the size of your pan.
Form latkes with your hands, pressing about 1⁄4 cup of batter into a 4” disk
Fry the latkes for about 4-5 minutes per side, or until golden.
Transfer the latkes to a paper towel-lined baking sheet to drain excess oil.
Serve immediately with applesauce and sour cream!