GOLDEN VALLEY, Minn. -- KARE 11's Dave Schwartz joined the Wild's Jason Zucker in his kitchen to make potato latkes! Check out the recipe!
Total Time: 1 hr 15 min. Prep: 20 min. Inactive: 20 min. Cook: 35 min
Yield:10 to 12 latkes Level:Easy Ingredients
11/2 to 2 pounds russet potatoes 1 medium yellow onion
1/4 C matzo meal
2 large egg, lightly beaten
1/4 teaspoon baking powder 3/4 teaspoon salt
Vegetable oil, for frying
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a colander over a bowl and weight the potatoes. Leave for 1/2 hour. Alternately, place potatoes and onions in a clean towle and squeeze the liquid out. Put the onions and potatoes and stir in the matzo meal, eggs, baking powder and salt.
Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 2 to 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.