Easy Crispy Potato Latkes

Ingredients

• 1.5 kg Russet potatoes
• 2 medium yellow onions
• 2 large eggs, beaten
• 30 g matzo meal
• 10 g kosher salt
• 2 g black pepper, freshly cracked
• 1 g baking powder
• 240 ml neutral oil (canola or grapeseed)

Instructions

1. 1

   Grate the potatoes and 2 medium yellow onions into a large bowl using the large holes of a box grater.

2. 2

   Transfer the mixture to a kitchen towel. Twist and squeeze until no more liquid drips out.

3. 3

   Pour the squeezed out liquid into a jar. Let it sit for 2 minutes, then pour off the water, keeping the white sludge at the bottom.

4. 4

   In a separate bowl, whisk 2 large eggs, 10g salt, 2g pepper, 1g baking powder, and 30g matzo meal.

5. 5

   Combine the batter. Mix the potatoes, onions, egg mixture, and the reclaimed starch until evenly coated and tacky.

6. 6

   Add 240ml neutral oil to the skillet. Heat over medium high until a piece of potato sizzles instantly.

7. 7

   Drop 2 tablespoons of batter into the oil, flattening slightly with a spatula.

8. 8

   Fry for 4 minutes until the edges are deep golden brown.

9. 9

   Flip carefully and fry for another 3 minutes until shatter crisp and dark gold.