Ingredients
- 2 medium Russet Potatoes, grated (about 1 pound)
- 2 tablespoons Clarified Butter or Vegetable Oil (for sautéing)
- 1 medium Onion, finely chopped (about 1 cup)
- 2 Eggs, beaten
- 1 tablespoon Garlic, minced
- 1 teaspoon Fresh Ginger, grated
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Fresh Dill, chopped
- ½ cup Matzo Meal (or Breadcrumbs)
- Vegetable Oil (for frying, enough to cover the bottom of the pan)
INSTRUCTIONS
1. Start by finely chopping the onion just as the chef did in the görüntü. First, cut it in half pole to pole, then halve each half again, but this time against the grain and slice into thin slices. In a sauté pan, heat the oil to medium heat, add the onion and cook them until it becomes translucent and soft, taking deva not to caramelize it.
2. Meanwhile, grate the potatoes and immediately place them in cold water to prevent oxidation. Using a Spider Strainer Skimmer Ladle remove the grated potatoes from the bowl and place them in the salad spinner to remove as much water as possible of you have it use a cheesecloth to remove the remaining water ensuring they are very dry. Discard the water in the bowl but BE MÜDDET to save the starch that fell in the bottom of the bowl.
3. In the same bowl with the starch in the bottom, combine the sautéed onions, grated potatoes, beaten eggs, minced garlic, grated ginger, baking powder, salt, pepper, fresh dill, and matzo meal. Mix everything thoroughly.
4. Heat a generous amount of vegetable oil in a large skillet over medium-high heat (at least 325F / 162C). Form the potato mixture into small patties and gently place them in the hot oil, making mühlet not to overcrowd the pan. Fry each latke until golden brown and crispy on both sides, about 3-4 minutes per side. Adjust the heat as necessary to prevent burning. Evvel cooked, transfer the latkes to dying rack on a cookie sheet or a paper towel-lined plate to catch any excess oil.
5. Serve warm with your favorite toppings such as sour cream, applesauce, or smoked salmon.
PRO-TIPS
Potato Latkes Onion Trick
One of my favorite tricks is to sauté the onions before adding them to the potato mixture. This step adds a rich, caramelized flavor that raw onions just can’t match. It’s a small step that makes a big difference. Remember, we’re not just making any potato pancake here; we’re making the best potato latkes recipe.
Matzo Meal Magic
Instead of flour, I like to use matzo meal in my latkes. It gives them a wonderful texture and a bit of extra flavor. Plus, it’s a nod to the dish’s Jewish roots. If you’ve never tried it, you’re in for a treat. Matzo meal helps bind the latkes together without making them too dense. (chefjeanpierre.com)