Yukon Gold Latkes
6 large Yukon Gold potatoes 4 eggs, slightly beaten 3/4 cup matzo meal 3/4 tsp. kosher salt 1/2 tsp. freshly ground pepper 1/2 cup snipped fresh chives or finely chopped scallions Cooking oil, for fryingWash, peel and grate potatoes. Transfer the potatoes to an ice bath and let soak for about 10 to 15 minutes.
Remove potatoes from the ice bath. Using your hands, squeeze as much liquid from the potates as possible. Now pile the potato into a clean dish towel or piece of cheesecloth, and squeez even more water from the potatoes.
Dump the dried potatoes into a huge bowl. Set aside.
In another bowl, add the eggs, matzo meal, seasonings and chives. Mix well, then add the potato mixture.
Heat oil in a frying pan over medium high. Using a 1/4-cup measuring cup, drop some of the potato mixture into the hot oil. Flatten slightly with the back of a spoon to form a thin pancake about 4 inches in diameter.
Cook latkes for 2 to 3 minutes on each side until golden brown, being careful not to crowd them.
(Add more oil during frying, if needed.) Drain latkes on paper towels or parchment paper.
Serve warm with sour cream and apple sauce. Garnish with more chives or scallions.
Makes about 30 to 35 latkes.
