POTATO LATKES

(Yields 27-30 latkes)

Ingredients

• 32 oz shredded russet potatoes

Use entire bag + 1.5 cups

• 2 eggs
• 1 cup yellow onion grated
• 1/2 tsp of black pepper
• 1 3/4 kosher salt
• 4 tsp cornstarch
• 1/2 matzoh meal
• Vegetable oil

Optional (for toppings)

• sour cream
• apple sauce

Egg Substitute

• 1 tbsp Flaxseed meal
• 2.5 tbsp water
• Mix and let sit for 5 minutes

Directions

1. Mix egg and potato first
2. Add remaining ingredients

Tips

1. Cover counter/area with 2 layers of waxed paper taped to counter
2. Use electric frying pan
3. Vegetable oil should cover bottom of pan
4. Heat oil to 375f (Use a popcorn kernel and when popped oil is ready)
5. Use slotted spatula
6. Use ice cream scoop (#30) to measure each latke (make level with scoop)
7. Form by hand and flatten in pan
8. 6 latkes per batch (12” frying pan)
9. Cook 2 minutes per side
10. Add oil every 3 batches (popcorn test each time)
11. Drain oil by placing latkes on paper towel
12. Then transfer to parchment paper
13. Keep warm in oven at 250f