German

If you’ve ever had a latke lovingly prepared by your mother, grandmother, or any other relative, it may have tasted delicious but chances are it was a ghoulishly gray color. Potatoes begin to turn a grayish brown minutes after peeling. But keep your latkes pure ivory by working them with the onions. Most latkes share a strikingly similar list of ingredients: potatoes, onions, matzo meal, eggs, and salt. This recipe is no different. But here, we use a food processor instead of a box grater to grind the potatoes and onions together.