Ingredients:

  • 2.5 lbs Russet potatoes, peeled
  • 1 large yellow onion (approx. 250g)
  • 2 large eggs, lightly beaten
  • 1/3 cup Matzo Meal
  • 1.5 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup Avocado oil for frying

Instructions:

  1. Grate the potatoes. Use the large holes of a box grater to shred the 2.5 lbs of Russets into a large bowl of cold water. Note: This prevents oxidation and removes excess surface starch.
  2. Shred the onion. Grate the large yellow onion directly into the same bowl.
  3. Wring them dry. Drain the mixture and pile it into a clean kitchen towel. Squeeze until no more liquid comes out.
  4. Save the starch. Let the drained liquid sit in a bowl for 5 minutes. Carefully pour off the water, leaving the thick white paste (starch) at the bottom.
  5. Combine the base. Add the dried potatoes, onions, the 2 large eggs, 1/3 cup matzo meal, salt, and pepper to the bowl with the saved starch.
  6. Mix thoroughly. Use your hands to incorporate everything. Ensure the matzo meal is evenly distributed.
  7. Heat the oil. Pour 1 cup of avocado oil into a skillet over medium high heat until it reaches 350°F (180°C).
  8. Fry the latkes. Drop 2 tablespoon mounds into the oil, flattening slightly with a spatula. Cook 3-4 mins until the edges are dark golden.
  9. Flip carefully. Cook the second side for another 3 mins until browned and sizzling.
  10. Drain and salt. Place on a wire rack over paper towels and hit them with a tiny pinch of extra salt immediately.