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 lb. russet potatoes, about 3 medium and 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 Tbsp. matzo meal
* 1 large egg
* 1/4 cup plus 2 Tbsp. vegetable, canola, or avocado oil,
* 1/4 cup scallions, chopped, to serve alongside
* 2 tsp. finely grated lemon zest, optional, to serve alongside
* Sour cream and or applesauce to serve alongside, Optional but not really.
1. After shredding the potatoes, dry them with a clean dish towel or with paper towels. Dry potatoes equal crispy latkes.
2. Wash, peel and grate potatoes and the onion using the large holes of a box grater and transfer grated potatoes and onion to a large bowl.
3. In a small bowl, whisk the matzo meal, pinch salt, and pepper and then add the egg and whisk to combine.
4. Add the egg mixture to the potatoes and onion and mix until just combined. Do not over mix.
5. Heat 1/4 cup oil in a 10-12”ovenproof (preferably cast-iron) skillet over medium about 5 minutes.
6. 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.
7. Cook until edges are just starting to brown and lift away from the pan, about 5-7 minutes. Do not lift the edges as you want to keep the latke in tact when it gets flipped. Remove from heat.
8. Preheat broiler to medium or about 450°
9. 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.
10. Serve with sour cream, apple sauce, lemon zest snd 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!