HANUKKAH LATKES

The latke is not only a versatile canvas to add some of your favorite toppings, but a classic staple in a Jewish household for Hanukkah. But who has the best Latke recipe? After much debate, the Russ and Daughters potato pancakes take the cake. So much so, we decided to put it to the test. We hope you love them as much as we do.

Ingredients

2 1/2 pounds russet potatoes, peeled
1 medium onion peeled
2 large eggs
1/2 cup matzo meal
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon baking powder
3 cups vegetable oil for frying

Directions

Coarsely grate the potatoes and the onion. Put them in a fine mesh strainer over an empty bowl and press them to remove as much liquid as possible.

Allow them to continue to drain for another three to five minutes.

Pour off the potato and onion water but leave the potato starch in the bowl.

Combine the potatoes and onion with the starch, add eggs and mix in the remaining dry ingredients.

Shape into patties three inches wide and an inch thick. In batches, brown them, about two minutes a side, in a half-tablespoon oil.

Let them rest on a paper towel while you heat the remaining oil to 375 degrees.

Fry them for an additional four to five minutes, without crowding, until golden.

Drain on paper towel and serve hot with a side of sour cream or crème fraiche.