❄️🔥 Want latkes that are always on point? Available at agoodfriend.co/latkespoon, the slotted portion spoon is your ultimate latke-making hack. Perfect scoops, no mess, and pro-level consistency every time. Check out the video to see the magic in action (timestamp: 23 seconds)!

Ingredients:

• 9-10 Yukon Gold potatoes, peeled and shredded in a food processor
• Squeeze out excess water in a colander
• 1/2 cup shredded Spanish onion (about 1 small Spanish onion, shredded in a food processor)
• 3 eggs, cracked and beaten
• 1 tablespoon kosher salt
• 1 teaspoon granulated garlic powder
• 1/2 teaspoon black pepper
• 4 tablespoons potato starch
• 2 tablespoons matzah meal

Directions:

1. Combine all ingredients in a large bowl and mix well.
2. Let the mixture sit for 5-10 minutes for better shaping.
3. Test consistency: Use the slotted spoon to form a latke. If too loose, add potato starch or matzah meal; if too wet, squeeze out a bit more liquid.
4. Heat 1 inch of neutral frying oil (like canola) to low-medium. 🔥 Test with a small piece of potato—it should sizzle gently. If latkes "explode" on contact, lower the heat. Expect some shredded pieces to break off initially.
5. Form latkes with the slotted spoon and gently slide them into the oil. Tap the spoon on the pan to release them.
6. Fry until edges turn golden, then flip and cook 3-4 minutes on the other side until fully golden.
7. Transfer to a paper towel-lined plate to drain excess oil. Serve hot and enjoy! 🍳