Lois’ Latkes
By Ari Laing
Images
Ingredients
- 5 lbs. Idaho potatoes
- 2 medium onions
- 4 eggs, slightly beaten
- ½ - ¾-cup matzah meal or potato flour
- ½ tbsp. kosher salt plus more for seasoning
- 1 tsp. baking powder
- ½ tsp. freshly ground black pepper
- 4 cups vegetable or canola oil for frying
- Special equipment:
- Cheesecloth
Procedure
Peel and grate potatoes, then immediately place in a mixing bowl filled with warm water. Allow to sit for 10 minutes, then drain potatoes and re-cover with warm water, repeating the process a total of 3 times. Use cheesecloth to squeeze out all water, and then transfer to a large bowl.
Meanwhile, grate onions and ring out any excess water. Add to potatoes, along with eggs, matzah meal (or potato flour), salt, baking powder, and black pepper. Mix well.
Heat enough oil to fill a pan about ½". When oil reaches 375°F - 400°F, drop about 1-2 tbsp. of latke mixture into pan, making sure not to crowd the pan. Use the back of a spoon to pat them down a bit (you want them thin!). Fry about 2 minutes per side, or until golden brown, then carefully turn and brown the other side for about 1-2 minutes.
Transfer latkes to a paper towel-lined cooling rack and immediately season with a sprinkle of kosher salt. Repeat process with remaining latke mixture. Serve immediately or keep warm on baking sheets in an oven heated to 250°F.
Meanwhile, grate onions and ring out any excess water. Add to potatoes, along with eggs, matzah meal (or potato flour), salt, baking powder, and black pepper. Mix well.
Heat enough oil to fill a pan about ½". When oil reaches 375°F - 400°F, drop about 1-2 tbsp. of latke mixture into pan, making sure not to crowd the pan. Use the back of a spoon to pat them down a bit (you want them thin!). Fry about 2 minutes per side, or until golden brown, then carefully turn and brown the other side for about 1-2 minutes.
Transfer latkes to a paper towel-lined cooling rack and immediately season with a sprinkle of kosher salt. Repeat process with remaining latke mixture. Serve immediately or keep warm on baking sheets in an oven heated to 250°F.
Lois’ Latkes
By Ari Laing
Ingredients
- 5 lbs. Idaho potatoes
- 2 medium onions
- 4 eggs, slightly beaten
- ½ - ¾-cup matzah meal or potato flour
- ½ tbsp. kosher salt plus more for seasoning
- 1 tsp. baking powder
- ½ tsp. freshly ground black pepper
- 4 cups vegetable or canola oil for frying
- Special equipment:
- Cheesecloth
Procedure
Peel and grate potatoes, then immediately place in a mixing bowl filled with warm water. Allow to sit for 10 minutes, then drain potatoes and re-cover with warm water, repeating the process a total of 3 times. Use cheesecloth to squeeze out all water, and then transfer to a large bowl.
Meanwhile, grate onions and ring out any excess water. Add to potatoes, along with eggs, matzah meal (or potato flour), salt, baking powder, and black pepper. Mix well.
Heat enough oil to fill a pan about ½". When oil reaches 375°F - 400°F, drop about 1-2 tbsp. of latke mixture into pan, making sure not to crowd the pan. Use the back of a spoon to pat them down a bit (you want them thin!). Fry about 2 minutes per side, or until golden brown, then carefully turn and brown the other side for about 1-2 minutes.
Transfer latkes to a paper towel-lined cooling rack and immediately season with a sprinkle of kosher salt. Repeat process with remaining latke mixture. Serve immediately or keep warm on baking sheets in an oven heated to 250°F.
Meanwhile, grate onions and ring out any excess water. Add to potatoes, along with eggs, matzah meal (or potato flour), salt, baking powder, and black pepper. Mix well.
Heat enough oil to fill a pan about ½". When oil reaches 375°F - 400°F, drop about 1-2 tbsp. of latke mixture into pan, making sure not to crowd the pan. Use the back of a spoon to pat them down a bit (you want them thin!). Fry about 2 minutes per side, or until golden brown, then carefully turn and brown the other side for about 1-2 minutes.
Transfer latkes to a paper towel-lined cooling rack and immediately season with a sprinkle of kosher salt. Repeat process with remaining latke mixture. Serve immediately or keep warm on baking sheets in an oven heated to 250°F.