Potato Latkes


Potato Latkes

These crispy little pancakes are an old favorite for Hanukkah meals.They can be served as an appetizer, side dish, or even main course.


        4 baking potatoes, scrubbed thoroughly and peeled
        1 small onion, peeled
        1 egg, beaten
        ½ tsp. salt
        ¼ tsp. black pepper
        2½ tbsp. flour
        Vegetable oil for frying

        Applesauce, powdered sugar, or  sour cream and chopped parsley for topping (optional).


1. Shred potatoes with a grater. Use your hands to squeeze as much liquid out of potatoes as possible and place them in a large mixing bowl.

2. Grate onion into the same bowl. Add egg, salt, pepper, and flour to bowl and mix well.

3. Pour oil about ¼-inch deep in a wide skillet. Heat over medium heat.

4. For each pancake, drop 2 or 3 tbsp. of potato mixture into hot oil. Use a spatula to flatten each one slightly. Fry latkes 4 to 5 minutes on each side, or until golden brown. Carefully remove latkes from oil and drain on paper towels.* Repeat with remaining potato mixture.

5. Serve warm. If desired, top with applesauce, powdered sugar, or sour cream and chopped parsley.

*For cooking safely with hot oil, see tip on page 45.To keep latkes warm while you make the rest, spread them out on a baking sheet and place in a 200°F oven. If you have a second layer of latkes, place paper towels between the layers.

Food: Potato Latkes

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