Ingredients
Scale
- 4 russet potatoes
- 1 small sweet onion
- 1/4 cup Matzo crackers, crushed (or saltines)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cloves garlic, grated
- 2 teaspoons baking powder
- 2 large eggs
- Oil for frying
- 3 leaves fresh sage
Instructions
- Peel and grate potatoes and onion. Transfer to a large bowl, lined with a large kitchen towel. Squeeze the mixture as firmly as possible, and wring out as much liquid as possible. Repeat this process at least two more times, until all the liquid has been released.
- To the potatoes and onion, add crackers, salt, pepper, paprika garlic, baking powder, and eggs. Mix until well combined. The mixture should be thick and wet but not soupy.
- Heat a large fry pan with ¼ cup oil and the sage leaves if using. Drop a tablespoon worth of latke batter into the heated frying pan. Flatten slightly with the back of the spoon and cook until golden brown, about 2-3 minutes per side.
- Transfer the latkes to a paper towel lined sheet and sprinkle with flakey sea salt while they are still hot.
- Serve with applesauce or sour cream and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
