Potato Cakes (Jewish Latkes)

Latke is Yiddish for “pancake.”  Jewish latkes originated with the peoples of northeastern Europe. They are a favourite treat the year round, but are especially popular during Hanukkah when foods fried in oil are traditional. Authentic latkes don't use flour, but rather matzah meal, which gives a great flavour and added texture.

1 lb Yukon Gold potatoes, peeled and cut into 2" chunks
sea salt
2 lbs baking potatoes
1 large onion, finely diced
2 large eggs, lightly beaten
1 cup matzo meal
½ tsp. white pepper, freshly ground
vegetable oil, for frying

Serving Suggestions:
applesauce
sour cream or crème fraîche
smoked salmon
salmon roe
dill sprigs or chopped chives

In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.

Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.

Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 tsp. of sea salt.

In a large, heavy skillet, heat ¼" of oil until shimmering. Working in 3 batches, spoon ¼ cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt.

Serve with applesauce, sour cream or crème fraîche, smoked salmon, salmon roe and dill.

Make-Ahead:  The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375°F oven for about 5 minutes, or until warmed through and crisp.