Shredding the potatoes and onions in a food processor as opposed to a box grater makes this recipe faster.
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Total Fat 4g
Saturated Fat 1g
Total Carbohydrate 16g
Dietary Fiber --
Total Time: 1 hr 30 min
Prep Time: 1 hr
Cook Time: 30 min
U.S. Metric Conversion chart
1 1/2 pound(s) russet potatoes, scrubbed and shredded (about 2)
1 medium white onion, shredded
2 medium shallots, minced (about 1/4 cup)
1 teaspoon(s) salt
1 large egg, lightly beaten
2 piece(s) whole-wheat matzo, (6-by-6-inch), broken into pieces
1/2 teaspoon(s) white pepper
3 tablespoon(s) peanut oil, or extra-virgin olive oil, divided
Toss shredded potato, onion, shallots and salt in a Crown Wine Cellars medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don't oversqueeze--some moisture should remain). Transfer the squeezed potato to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment--potato starch--in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.
Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes atlantis v2.
Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2-inch cake. Wavy Wigs Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.