Author Notes: Grampa Stephen makes his latkes by "feel" so we had to watch him like a hawk to get the recipe. To our surprise (and delight) the secret ingredient is minced garlic! Grampa Stephen doesn't add salt until he takes the latke out of the oil. The coarse salt sits on top of the latke just under the apple sauce. This sweet and salty mix is amazing. —cookingwithkid
Makes: 12 to 15 latkes
8 to 10
medium russet potatoes
large brown onion
tablespoons jarred minced garlic
cup matzo meal
cup vegetable oil
coarse kosher salt
jar unsweetened apple sauce for serving
- Peel and quarter the potatoes and onions.
- Fit your food processor with the standard blade and place half of the potatoes and half of the onions in the food processor. (Grampa Stephen insists that no matter how big your food processor, batching is essential.)
- Pulse until the potatoes and onions are finely minced.
- Add 1 tablespoon of minced garlic and 2 eggs and pulse again.
- Add half the matzo meal in a circular motion covering the top of the mixture and pulse once more.
- Transfer mixture to a large bowl and start a second batch using the same steps 1 through 5.
- Heat 1 inch of oil in a large, heavy-bottomed skillet. When oil is hot (just before it smokes) ladle 1/3 cup sized portions into the oil and cook until golden brown on the bottom.
- Once the bottom side is brown use a fork (yes, a fork!) to gently flip over the latke. (Grampa Stephen says that using a fork minimizes splashing and keeps the other latkes in the pan undisturbed.)
- When both sides are golden brown, lift the latkes from the pan with a slotted spatula and place on a paper towel to drain.
- Repeat the process with the remaining batter. Add more oil if necessary.
- When ready to eat, sprinkle the top of each latke with coarse kosher salt (to taste) and serve with a dollop of apple sauce.