Wine Varietal: Cabernet Sauvignon
- 1 tbsp lemon juice
- 1 1/2 lbs russet potatoes (about 2-3 large)
- 1/2 yellow onion
- 1 large egg, lightly beaten
- 3 tbsp Matzo or unseasoned dry breadcrumbs
- 1 tsp salt
- fresh cracked black pepper to taste
- vegetable oil or canola oil for frying
- fresh chives, chopped
- Applesauce and sour cream, for serving
Topping suggestion to serve with Latkes
- Lox and cream cheese
- Smoked fish and créme fraîche
- Cranberry sauce
- Fill a large bowl with cold water and add the lemon juice.
- Peel and cut the potatoes into quarters. Shred them in a food processor fitted with the shredding blade or use a box grater. Immediately put the grated potatoes into the cold water to stop them from browning.
- Grate the onions but don’t put them in the water. Gather the potatoes and onions into a clean kitchen towel and wring out the excess moisture. Take the time to get out as much liquid as you can. Discard the liquid and put the potatoes and onions into a mixing bowl.
- Using your hands, gently toss the potatoes and onions with the egg, matzo meal, salt, and pepper. Make sure everything gets mixed well.
- Heat ¼ inch of oil in a large cast iron skillet until hot. You’ll know it’s ready when a bit of potato sizzles in contact with the oil. Scoop out 1/4 cup of the potato mixture and gently pat down to a flat round shape (don’t worry if some of the potato shreds spray out from the sides). Gently ease the latke into the hot oil and fry for about 4 minutes on each side until golden and crispy. Add more oil as necessary and remove any loose bits from the oil so they don’t burn.
- You may need to do a test latke to make sure you’ve got the right temperature.
- Drain the latkes on paper towels and keep warm in a low oven if necessary.
- Serve with your choice of topping and Sutter Home Cabernet Sauvignon