After researching the art of making latkes, The Daily Meal Cook Editor felt that everyone had their own opinion on what flour and oil to use for the perfect latke, and Roger Mummert uses matzoh meal and safflower oil in his recipe. For the perfect latkes, make sure the oil is extra hot and that you don't overcrowd the pan.
— The Daily Meal Cook Editors
- 4 medium potatoes, peeled and grated
- 2 eggs, beaten
- 1 onion, finely chopped
- 2 Tablespoons matzoh meal, or white flour
- Salt and pepper, to taste
- 2 Cups safflower or canola oil, for frying
Over a sink or a bowl, squeeze the excess moisture out of the potatoes. Mix well with the beaten eggs and chopped onion. Season with salt and pepper to taste. Sprinkle in the matzoh meal or flour. In a high-sided frying pan, heat oil until very hot, about 375 degrees.
Test the temperature by adding a drop of batter; it should immediately spatter. Using your hands, form 2- to 3-inch patties and slide into the hot oil. When they rise to the top, wait a second longer, then flip them over. When fully cooked, about 8-10 minutes total for each batch, remove with a slotted spoon and drain well on paper twels. Serve immediately with sour cream or applesauce, and sprinkle with additional salt if desired.