Name: Traditional Potato Latkes
Yield: 12 to 14 pancakes
Cuisine: Potatoes
Ingredients: 1-1/4 pounds (5 cups) peeled white potatoes, cut into 1-inch cubes; 1/2 cup minced white onion; 1/4 cup all-purpose flour; 1/4 cup matzo meal; 1/4 teaspoon baking powder; 2 eggs; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Vegetable oil for frying

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Though hundreds of variations exist, many believe that there is nothing more satisfying than humble, plain potato pancakes, unadorned save for sour cream or applesauce.

Ingredients

1-1/4 pounds (5 cups) peeled white potatoes, cut into 1-inch cubes

1/2 cup minced white onion

1/4 cup all-purpose flour

1/4 cup matzo meal

1/4 teaspoon baking powder

2 eggs

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Vegetable oil for frying

Instructions

Heat ½ inch of oil over medium heat in a heavy skillet to approximately 350 degrees F. Place cubed potatoes in a food processor with the chopping blade. Pulse 15 to 20 times, until the cubes are very small, about ⅛ inch. Add onion, flour, matzo meal, baking powder, eggs, salt, and pepper. Pulse 10 to 15 times, until all ingredients are well incorporated. Let rest 10 to 15 minutes. Scoop ¼ cup of the potato mixture per pancake into hot oil (do not fry more than 5 latkes at a time). Fry about 4 to 5 minutes per side, until latkes are golden brown on both sides. Transfer to paper towels and drain. Serve with sour cream and/or applesauce.