There’s no way around it; frying latkes is time-consuming, messy work. On the other hand, as the person doing the frying, you get to eat them fresher than anyone else. Leadership in the kitchen does have its rewards…
1. Coarsely grate the onion and potato on a box grater or in a food processor. Set aside.
2. Lay a clean, absorbent towel on the counter and spread the onion and potatoes evenly over the surface.
3. Roll up the towel and squeeze out all of the excess water.
4. Place the onions, potatoes, egg, matzo meal, salt and pepper in a spacious bowl and mix well.
5. Heat 2 tablespoons of oil in a heavy, flat-bottomed pan over high heat until almost smoking.
6. Spoon the mixture directly into the hot oil in the pan, forming the individual latkes. Lower the heat to medium high and allow the latkes to sear and form a golden brown crust—approximately two to three minutes.
7. Flip the cakes over and brown the other side for three minutes. Adjust the heat as needed to prevent burning.
NOTE: Do not use too much oil for frying or the cakes absorb it and lose their texture. The latkes should be lightly fried, not deep fried.
8. Remove the finished latkes and place them on a warm platter lined with paper towels. Blot any excess oil.
9. Continue to fry the latkes in batches, adding more oil as needed. Hold the finished cakes in a warm oven until you have fried the entire batch, then serve immediately.
Barbara Adams Beyond Wonderful
How To Cooking Tips and Techniques.
