Potato Latkes With Applesauce
|Idaho potatoes||4 Large, peeled|
|Eggs||2 , beaten|
|Matzo meal||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Sour cream||1 Cup (16 tbs) (For Serving)|
|Applesauce||1 Cup (16 tbs) (For Serving)|
Coarsely grate the potatoes and onion on a box grater.
Squeeze the excess moisture from the potato mixture and place in a large bowl.
Add the beaten eggs, matzo, and flour and combine.
Let stand 10 minutes so the matzo absorbs all of the moisture.
Season with salt and pepper.
Add about 14 inch of oil to a large skillet or saute pan and place over medium-high heat, to about 350°F.
Form the latkes into cakes 2 1/2 inches in diameter.
Fry a batch of latkes 2 to 3 minutes on both sides until golden brown and crisp.
Drain on paper towels and keep warm in a 200°F oven.
Repeat until all the latkes are cooked.