2 1/2 lbs Russet potatoes, grated
2 large carrots, grated
1 large onion, grated
2 eggs, beaten
1/4 cup matzo meal
In a large pan, heat about 1/4 inch oil. In a large bowl, combine the eggs and the matzo meal. Add potatoes, carrots and onion. Toss to combine.
Form into flat patties. Fry in hot oil, flipping half way through, until just golden. Drain on paper towel lined plates.
Yield: about a dozen latkes, depending on size.
For this year’s latkes I was excited to try out my new mandoline which made great, long, thin strips of the potato, carrot and onion much faster than traditional grating. I also thought that the latkes cooked through a little better than when I’ve grated potatoes with a box grater; none of the latkes had even the slightest bit of raw potato, something I’ve occasionally encountered in these types of potato latkes. That said, you don’t need a mandoline to make great latkes, a box (or other) grater works fine. A lot of people use a food processor to shred the potato but I personally think it chops the potato up a bit too much and the latkes sometimes become a little gluey as a result.
This Hanukkah I added carrot to the potato and really enjoyed it. It wasn’t much of a change texture-wise but it added a bit of sweetness to the potato. Plus it is always a good idea to sneak in a little extra vegetables on a holiday devoted to fried foods. Latkes are rather time consuming and I know we rarely bother to make another side dish when we have them.