Ingredients:
2 1/2 pounds Idaho, russet, or baking potatoes (about 4 large), scrubbed
1 large onion, peeled and quartered
2 large eggs, separated
3 tablespoons matzoh meal (or all purpose flour)
1 to 2 teaspoons sea salt
Freshly ground pepper
Corn, canola, or vegetable oil for frying
Instructions:
1. Line a large baking sheet with two layers of paper towels; set aside.
2. Using the coarse holes on a handheld box grater or the medium coarse shredding disk of a food processor, shred the potatoes and onion together. Transfer potato onion mixture to a large colander set over a bowl.
3. Using both your hands, squeeze the potato mixture vigorously, as if you're wringing out a pair of wet socks. Squeeze as much liquid as possible out of the potatoes, letting the moisture drip through the holes of the colander. Once you have finished squeezing, let mixture stand for a minute or two.
4. Lift colander out of the bowl. Pour off the watery brown liquid in the bowl, but save the layer of pale beige paste at the bottom. (This chalky looking stuff is potato starch, and you need it to help your latkes stick together.) Scrape up the paste, dump in the potato mixture, and mix together with a large spoon.
5. Mix in egg yolks, matzoh meal, 1 teaspoon of the sea salt, and a good amount of freshly ground
pepper with your hands until it is evenly incorporated.
6. Pour egg whites into a clean, dry bowl. Using a balloon whisk or a handheld electric mixer, beat egg whites until they hold stiff, shiny peaks. Using a rubber spatula or large spoon, gently fold the egg whites into the potato mixture.
7. Pour oil into a large, heavy skillet (preferably cast iron) to a depth of 1/2 inch. (You can also try it outside.) Over medium/high heat, heat oil until a shred of potato mixture instantly sizzles when dropped in. Fry a quarter sized “test latke” first to check for seasoning, and add more salt or pepper as needed. Then, without crowding, spoon potato mixture into the oil, flattening each generous spoonful into a flat disk.
8. Let fry until deep golden brown, about 5 minutes, then flip over and continue frying until both sides are well browned, about 8 to 10 minutes for each batch. (You may need to add additional oil to fry subsequent batches.) Using a spatula, transfer latkes to the paper towel lined baking sheet. Blot any excess oil with additional towels.
Serve immediately with sour cream and applesauce. Makes approximately 15 latkes.
