Ingredients
- 60g butter
- 100 g of spring onions
- 1 medium sized onion
- 1 kg of potatoes (charlotte type)
- 2 eggs
- 50 g of matza meal or matzo meal
- 1 pinch of baking powder
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vegetable oil
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Salt and pepper from the mill
Preparation
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Melt the butter for 1 minute in the microwave. Rinse the spring onions and slice them. Peel and grate the onion and potatoes with a coarse grater. Beat the eggs in a bowl.
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Pour the grated potatoes and onion into a colander placed over a salad bowl.
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Mix, then squeeze. Leave to drain for 2 to 3 minutes. Remove the clear part of the liquid thus collected and keep the more opaque part containing the potato starch in the salad bowl.
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Add to this last part the grated potatoes and onion, beaten eggs, chopped spring onions, matza flour, melted butter and baking powder. Mix well.
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Heat the oil (a layer 0.5 cm thick) until simmering in a pan.
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Place small piles of latke dough weighing 50 g each, spacing them 5 cm apart, then flatten them with a spatula. Leave to fry over medium heat on each side for 5 to 7 minutes until golden brown.
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Arrange the latkes on a plate covered with absorbent paper and repeat the operation. Add oil if necessary.
