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Parve
Easy
40 Minutes
Diets 
Latkes are the most iconic Chanukah dish and such a delicious comfort food—they are crispy on the outside and creamy on the inside. Make sure to drain all the excess liquid for authentic, crispy, latke goodness.
Yield: 10 large latkes
5 pounds potatoes (about 10 medium-sized potatoes), peeled and grated
2 medium onions, grated
4 eggs, beaten
1 cup chopped scallions (can be omitted if you don’t have bug-free scallions in your area)
1/2 cup Yehuda Matzo Meal
4 teaspoons Gefen Salt
1 teaspoon Pereg Black Pepper
1 teaspoon baking powder
oil, for frying
Toss the grated potatoes and onions in a colander. Squeeze the mixture and then let it sit for another few minutes to get out as much liquid as possible.
Pour off any liquid that settles on top, give the mixture another squeeze, and then transfer to a bowl. If there is starchy white liquid residue at the bottom of the colander, pour that into the bowl too.
Mix the rest of the ingredients with the potatoes and onions.
Heat about one inch of oil in a pan until it shimmers.
Spoon 1/4 cup of the mixture at a time into the pan and flatten each with a spatula. Leave space between each latke.
Fry for five to seven minutes until golden, flipping once in between.
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