Just in time for Hanukkah Dec. 6-14, Bistro 185 co-owner Ruth Levine gives us a traditional recipe for latkes. "I've been making potato pancakes for a very long time," she says. "It's all about the eggs. If you add enough eggs, it makes them lighter and fluffier."
Chop four medium-sized Yukon Gold potatoes, and shred in a food processor using the grating blade. Remove potatoes, then peel and chop one medium white onion and shred in processor. Combine potatoes and onions, draining excess liquid. In a mixing bowl, combine six large eggs, 3/4 cup of matzo meal and salt and pepper and combine with potato mixture. Using a large saute pan, heat about 1/2 cup of canola oil to 360-375 degrees. Test with a few crumbs: Once oil sizzles, you are ready. Using a tablespoon, drop scoops of potato pancake mixture into pan and flatten out. Cook until light golden brown on each side. Place latkes on paper towels to drain excess oil. Serve with sour cream and applesauce.