Name: Potato Latkes
Yield: 35-40 / 70-80 / 100-120
Ingredients: Russet potatoes (peeled) or Yukon potatoes (not peeled) 5 lbs 10 lbs 15 lbs; Onions (peeled) 1 ¼ lbs 2 ½ lbs 3 ¾ lbs; Eggs (large, beaten) 4 8 12; Flour or matzah meal 1 cup (approx.) 2 cups 3 cups; Salt (kosher) 1 tbsp 2 tbsp 3 tbsp; Pepper (fine) 2 tsp 4 tsp 6 tsp; Potato starch Residue from the discarded water bowl

Ingredients

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	Ingredient	Small (35-40 servings)	Medium (70-80 servings)	Large (100-120 servings)
Russet potatoes (peeled) or Yukon potatoes (not peeled)	Russet potatoes (peeled) or Yukon potatoes (not peeled)	5 lbs	10 lbs	15 lbs
Onions (peeled)	Onions (peeled)	1 ¼ lbs	2 ½ lbs	3 ¾ lbs
Eggs (large, beaten)	Eggs (large, beaten)	4	8	12
Flour or matzah meal	Flour or matzah meal	1 cup (approx.)	2 cups	3 cups
Salt (kosher)	Salt (kosher)	1 tbsp	2 tbsp	3 tbsp
Pepper (fine)	Pepper (fine)	2 tsp	4 tsp	6 tsp
Potato starch	Potato starch	Residue from the discarded water bowl

Instructions

Wear disposable gloves from start to finish.
Slice the onions on a mandolin, chop the rings into quarters, and combine with eggs, salt, and pepper in a large bowl.
Grate the potatoes on a box grater (or use a food processor with a shredding attachment).
Squeeze a handful of potatoes at a time over a side bowl through a strainer, keeping loose potato shreds out of the water. Add the squeezed potatoes to the large bowl.
Add breadcrumbs gradually as you go.
Pour out liquid from the side bowl and scrape the potato starch residue at the bottom into the main mixture.
Once all the potatoes are shredded, combine thoroughly.
Fry a single latke to test taste and texture. If it doesn't hold together, add some flour to the mixture.
Heat ⅛ inch (or slightly more) of canola oil in a medium-high pan.
Drop a ball of the mixture into the pan and flatten with the back of a spoon or spatula. Adjust size to your preference.
Fry about 3 minutes per side, turning when edges are golden. Taste and adjust seasoning if needed.
Use a straight-sided 12-inch stainless steel sauté pan for easier flipping.
Fry in batches, starting opposite the handle and working clockwise to keep track.
Transfer finished latkes to a wire rack to drain and crisp.
To serve immediately: Let cool slightly on the wire rack.
To refrigerate: Stand latkes on their sides in a roasting pan, cover with plastic wrap, and refrigerate for up to 24 hours.
To freeze: Place in single layers on parchment-lined trays. Once frozen, transfer to freezer bags. Latkes stay good for up to 3 months.
To reheat frozen latkes: Arrange in a single layer on a wire-racked baking sheet. Bake at 400°F for 10-12 minutes.
To reheat refrigerated latkes: Reheat on a wire-racked baking sheet at 350°F for 6-7 minutes. Adjust time based on thickness.

Potato Kugel Variation

Add 1 tsp of olive oil to the mixture for every pound of potatoes.
Preheat oven to 400°F.
Coat a baking tin or casserole dish liberally with canola oil and place on a baking sheet. Heat in the oven for 15 minutes.
Pour the mixture into the hot dish, cover with foil, and bake for 1 hour.
Remove foil and bake for an additional 10-15 minutes until golden brown.
Test doneness with a toothpick (it should come out dry). Serve immediately for best results.