- YIELDS | 4-6 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 25 MINS
I’ve been making one form or another of this recipe for many years. I recently converted the recipe to make one giant latke because it’s less mess, takes less time to make, and is just as delicious. The secret is using a cast iron pan and finishing it off under the broiler. It creates a crunchy, golden brown crust and a tender, fluffy inside. Serve with creamy sour cream and chopped scallions for a savory dish or with apple sauce and lemon zest for a sweet version.
- 2 pounds russet potatoes, about 3 medium or 4 cups, peeled, coarsely shredded on the large holes of a box grater or in a food processor
- 1 small onion, peeled, shredded on the large holes of a box grater or in a food processor
- 2 tablespoon matzo meal
- 1 large egg
- 1/4 cup plus 2 tablespoons vegetable, canola, or avocado oil
- 1/4 cup scallions, chopped, for garnish, optional
- 2 teaspoons finely grated lemon zest, optional, to serve alongside
- Sour cream and or applesauce to serve alongside, optional
- Wash, peel and grate the potatoes. After shredding, dry them with a clean dish towel or with paper towels—dry potatoes equal crispy latkes. Transfer to a large bowl.
- Grate the onion and add to the potatoes.
- In a small bowl, whisk the matzo meal, pinch of salt, and pepper and then add the egg and whisk to combine.
- Add the egg mixture to the potatoes and onion and mix until just combined. Do not over mix.
- Heat 1/4 cup oil in a 10-12 inch ovenproof (preferably cast-iron) skillet over medium, about 5 minutes.
- Carefully pour the potato mixture into hot oil in skillet, away from you so not to burn yourself, and use a spatula to spread it into an even layer, pressing to flatten as much as possible.
- Cook until edges are just starting to brown and lift away from the pan, about 5-7 minutes. Do not manually lift edges and/or try to peek at the bottom of the latke during this time—the goal is to keep the latke in tact when it gets flipped. Remove from heat.
- Preheat broiler to medium or about 450°F.
- Brush 2 tablespoons oil over the latke and transfer the pan to the broiler. Broil for 5-10 minutes, checking often to make sure latke isn’t burning, until top is crisped and deeply golden brown.
- Serve with any of the following: sour cream, apple sauce, lemon zest, and scallions.
If you are pinched for time, why not consider buying a bag of shredded potatoes in the refrigerated section at your local grocer? Saves time and clean up is a snap!
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