1 1/2 lbs
russet potatoes, about 2, scrubbed, and shredded
white onion, shredded
shallots, minced, about 1/4 cup
egg, lightly beaten
whole wheat matzo, 6-inch X 6-inch, broken into pieces
3 tablespoons peanut oil or 3 tablespoons
extra virgin olive oil, divided
- Toss the potatoes, onions, shallots and salt into a medium bowl and transfer to a sieve set over a larger bowl; let drain for about 15 minutes.
- Squeeze the potato mixture, a handful at a time, over the bowl to release excess moiture (don't oversqueeze-some moisture should remain).
- Transfer the squeezed potato to another large bowl.
- Carefully pour off the liquid in the bowl that we just squeezed the liquid into and save the pasty white sediment, potato starch, in the bottom of the bowl.
- Add this potato starch to the potato mixture and then stir in the egg.
- Put the matzo pieces in a sealable plastic bag and crush with a rolling pin so that you have coarse crumbs.
- Sprinkle the crumbs and pepper over the potato mixture and toss to combine.
- Cover and refrigerate until the matzo is softened, 20-30 minutes.
- Preheat oven to 425 degrees F.
- Coat a baking sheet with cooking spray.
- Heat 1 tablespoons of cooking oil in a large skillet over medium-high heat.
- Stir the potato mixture and cook 4 latkes per batch; place 1/4 cup potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2 inch cake.
- Cook until crispy and golden, 1 1/2 to 3 minutes per side.
- Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoons of oil per batch and reducing the heat as needed to prevent scorching.
- Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.