Potato Latkes

1. Grate the potatoes directly into a large bowl of cold water (to prevent browning). Drain into a colander and press out excess water or wrap shredded potatoes in a tea towel and squeeze out water. Place into a large dry bowl and grate the onion directly into the bowl. Add beaten eggs and matzo meal and mix through. Add salt and pepper to taste. Mix with hands to thoroughly and evenly combine. If too wet to hold together, add more four, a little at a time.
2. Heat oil – about 1/2-inch deep – in a large skillet until shimmering. Using hands or two large spoons, shape batter into cakes about 3-inches across, flatten slightly and gently place in hot oil (which should sizzle – if it’s hot enough – as soon as the batter touches it). Add more cakes to the skillet being careful not to overcrowd the pan and without letting them touch so they crisp evenly.
3. Fry until deep golden brown, then flip and fry until golden and cooked through, 2-3 minutes more. Remove them immediately and transfer to baking racks set over paper towels to drain and crisp up.
4. Serve hot with sour cream or applesauce, or dress them up with smoked salmon or caviar. Makes about 16 3-inch latkes.

Recipe by Vicki Frank-Day as published in Dutchess News