Potato Latkes

Ingredients

• 1.500 gram potatoes, peeled and washed; grated on medium grater
• 2.1 onion, medium; peeled; grated on medium grater
• 3.60 millilitre matzo meal, ¼ cup; or plain flour as substitute
• 4.5 millilitre baking powder
• 5.10 millilitre sugar
• 6.5 millilitre salt
• 7.black pepper, pinch
• 8.1 egg, beaten
• 9.butter or oil, for frying; oil recommended for lighter, crisper latke

Method

1. 1.Grate the potatoes and the onion on a medium grater. Add all other ingredients and mix very well.
2. 2.Let the mixture stand while the butter or oil is heating. Oil is preferable for frying — it makes a lighter and crisper latke.
3. 3.Drop the potato mixture by tablespoon into the hot oil. Fry fairly quickly to a golden brown on each side. Start on high and switch to medium.
4. 4.Remove from pan and drain on brown paper. No draining is required if you have used butter to fry.

Notes

• Card note: 'The latkes should be thin.'
• Card note: 'If not served as a vegetable, serve with cream and cinnamon sugar.'
• Matzo meal gives a traditional Passover version; flour makes a year-round latke.
• A traditional Ashkenazi Jewish fried potato pancake — typically served at Hanukkah.