Potato Latkes

  • 1 pound Yukon Gold potatoes, peeled and grated

  • Sea salt

  • 1 large onion, finely diced

  • 1 large egg, lightly beaten

  • 1/2 cup matzo meal

  • 1/2 teaspoon pepper

  • Vegetable oil, for frying

  • Applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving (optional service ideas)

 

Mix all ingredients.

In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.

Note:

Lately, to make my life easier, I do not peel the potatoes. I use the potatoes with the thinnest skin I can get, was them well and grate