Potato Latkes

Updated at: Wed, 16 Aug 2023 19:23:31 GMT

Step 1

Coarsely grate the potatoes and onion (a box grater or food processor fitted with a grater attachment both work).

Step 2

Place the grated vegetables in the center of a clean dish towel and gather up and twist the sides to create a tight bundle. Tightly squeeze the bundle over your sink to get rid of excess moisture.

Step 3

Place the squeezed out vegetables in a large bowl and add the matzo meal and salt. Stir well to combine. Add about 1/4 cup of the aquafaba (or 2 eggs) and mix together. Add more aquafaba, a tablespoon at a time, as needed.

Step 4

Line a plate with paper towels and reserve it. Place enough olive oil in a large nonstick skillet to lightly coat the bottom (about 1/3 cup). Set the pan over medium-high heat.

Step 5

Once the oil is hot (a little bit of the latke mixture will sizzle upon contact), drop heaping tablespoonfuls of the batter into the skillet, without crowding them, and use the back of the spoon to press each mound into a flat pancake.

Step 6

Cook the latkes until the undersides are browned, about 3 minutes, then carefully turn them and cook until the second sides are nicely browned, about 2 minutes. Two small offset spatulas are great for turning these.

Step 7

Transfer the latkes to the prepared plate and fry the remaining batter in batches, adding more oil to the pan if necessary. Sprinkle the warm latkes with a tiny pinch of salt. Serve immediately!

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