Flavorful Potato Latkes

Steps

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1. 1
   Cut onions into short pieces and gently sauté them in a pan at medium-low heat (around 300°F) until softened, without over-caramelizing, to preserve their natural sweetness and moisture. Add a pinch of salt to help release their juices.
   ▶ ≈0:39
2. 2
   Grate the potatoes into long strips using a box grater or ribbon grater, and immediately place them in cold water to prevent oxidation. Later, drain the potatoes thoroughly using a salad spinner or by wringing them out in a clean towel or cheesecloth to remove excess moisture.
   ▶ ≈3:38
3. 3
   Beat eggs in a bowl, then add minced garlic, grated fresh ginger, baking powder, salt, black pepper, and fresh dill. Mix all seasonings together.
   ▶ ≈8:19
4. 4
   Add matzo meal to the egg mixture, then fold in the sautéed onions and drained potato shreds. Using your hands (or gloved hands for easier cleanup), gently mix all ingredients together until well combined.
   ▶ ≈11:01
5. 5
   Heat high smoke-point oil in a frying pan to between 325–365°F. Once the oil reaches temperature, shape the potato mixture into small patties with your hands and carefully place them in the hot oil.
   ▶ ≈12:52
6. 6
   Fry the latkes until the bottom turns golden brown, about 2–3 minutes. Gently press and flip them with a spatula, then cook the other side until golden. Maintain the oil temperature below 365°F throughout to prevent burning.
   ▶ ≈14:10
7. 7
   Remove the cooked latkes and place them on a slotted baking sheet or paper towels to drain excess oil. Sprinkle with additional salt while still hot.
   ▶ ≈17:14
8. 8
   Serve the latkes topped with smoked salmon, sour cream, applesauce, or fresh chives, according to your preference.
   ▶ ≈18:42