Lunch: Basic Latkes

Recipe by Woman's Day Kitchen Serve traditional Jewish latkes with some exciting new toppings during Chanukah — or any time of year.

Ingredients

2 large eggs
kosher salt
Pepper
2 lb. medium russet potatoes
2 medium onions
1/2 c. matzo meal
8 tbsp. olive oil

Instructions

In a large bowl, whisk together the eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.
In a food processor fitted with a large grating disk, grate the potatoes and onions (or grate them on the large holes of a box grater). Add them to the bowl with the eggs and toss to combine. Add the matzo meal and mix to combine.
Heat 2 tablespoons oil in a large skillet over medium heat. Gently drop 5 large spoonfuls of the potato mixture into the skillet (about 1/4 cup each). Spread out the spoonfuls to create even pancakes and cook until browned, 4 to 6 minutes per side; transfer to a plate.
Repeat with the remaining potato mixture, adding more oil to the skillet as necessary (when getting near the end of the potato mixture, strain and discard any liquid at the bottom of the bowl).

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