Or a great big potato pancake!
1 – 1 ¼ LBS RUSSET POTATOES – app. 2 medium potatoes
1 ONION – MEDIUM
FRESHLY GROUD BLACK PEPPER
1 LARGE EGG – beaten
1/3 CUP MATZO MEAL or PLAIN FLOUR
6 TBS VEGETABLE OIL or RENDERED CHICKEN FAT
Peel the potatoes and grate them on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander and season with 1 teaspoon salt and ½ teaspoon pepper. Firmly squeeze the potatoes and onion to extract as much liquid as possible, letting it drain into the bowl. Transfer the potato mixture to a separate large bowl. Add the egg and matzo meal and stir well.
Heat a medium, cast-iron, or other heavy bottomed skillet over medium heat. Add the oil or chicken fat and heat until shimmering. Add the potato mixture and press down with a spoon or spatula to make an even layer. Cook until deep golden brown and crisp on the bottom, 8 – 10 minutes. After a few minutes, check to make sure that the Latke is browning evenly and rotate the latke, in the skillet as needed. If it is sticking, loosen it with a small spatula.
Carefully slide the browned bottomed latke onto a large plate using a wide spatula. Place a second large plate over the latke and flip over and then slide the latke back into the hot pan making sure that the cooked side is up. Continue cooking until well browned on the second side and cooked all the way through, about 8 or 10 minutes more. If the latke is browning too quickly just lower the heat a little. When the latke is nicely browned, remove it to a paper towel-lined plate and sprinkle with salt.
Wipe out the skillet and return the latke to the skillet or transfer to a cutting board or a large warm plate. Slice into wedges and serve with assorted toppings such as sour cream, fresh dill, smoked salmon, thinly sliced cucumbers. Or enjoy it hot out of the pan with a little extra salt…..naked!
NOTE: this can be enjoyed as a side dish or a hot snack or merenda (the Italian pick-me-up 4 o’clock snack.)