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Parve
Easy
40 Minutes
Diets 
If your favorite part of latkes is the crunch, you must try these. They’re soft on the inside and crunchy on the outside.
1 onion
10 Yukon Gold potatoes
3 eggs
1/4 cup Manischewitz Matzo Meal
salt
pepper
garlic powder
oil, for frying
2 cups Gefen Mayonnaise
6 cubes Gefen Frozen Dill
1 cube Gefen Frozen Garlic
1 teaspoon Gefen Vinegar
1/2 teaspoon lemon juice
1/4 cup sugar
salt
pepper
In a food processor or a bowl using a hand grater, shred onions and potatoes. Using a cheesecloth, squeeze out excess water from the potatoes and onion. Transfer mixture to a bowl. Add eggs, matzah meal, and spices.
In a frying pan, heat oil on a medium-high flame. Take a handful of the potato mixture and form a rectangular shape on your palm. Drop into the oil. Fry for about two minutes on each side.
Once ready, transfer to a wire rack so they stay super crunchy.
Combine all ingredients for the dill dip and serve alongside.
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