This recipe was adapted from the PepperMill, Brooklyn. It is delicious, traditional and crispy, yes the name says it all. For more luscious latke recipes, visit KosherEye.com.
2 tsp kosher salt
½ tsp black pepper
6 oz vegetable oil
Peel potatoes and place in cold water until ready to use them. Peel onions.
Shred or grate potatoes, alternating with the onions. The juice in the onions will help keep the potatoes from turning brown. Place mixture in the center of a clean dish towel that has been set over a bowl. You may be able to do this in one batch, or divided into two or more. Fold the towel lengthwise over the potatoes and twist the ends as tightly as you can over the sink or bowl. Return potatoes to bowl. Mix in the eggs, matzo meal and salt and pepper.
Heat 2-3 tablespoons of oil in a heavy skillet or fry pan. Test the oil temperature by dropping a bit of your potato batter into the pan. If it sizzles, you are ready to fry. Scoop up approximately 1/4 cup of batter and pat it into a pancake shape 1/4” thick and place in the pan. Cook 5 minutes on each side, turning only once to minimize oil absorption. If the edges begin to darken too quickly, lower the heat.
Enjoy! Serve Immediately