Traditional fare for Hanukkah (the Festival of Lights), our golden brown pan-fried latkes are irresistible bite by scrumptious bite.
Prepared in 40 minutes or less.
In a food processor, finely grate potatoes (don’t liquefy, leave some texture). Transfer to a colander to eliminate excess liquid. Transfer to a large bowl.
Finely grate onions, and mix 1½ cups into potatoes. Add eggs, baking powder, ¾ cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well.
Heat remaining ½ cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3½-inches in diameter; be careful not to crowd them.
Fry until underside is a deep golden brown, 3 -4 minutes. Turn and fry for 1-2 minutes more. Repeat with remaining batter.
Drain latkes on a paper towel-lined baking sheet. Serve with applesauce and sour cream.