Tonight is the third night of Hanukkah and to celebrate the holiday, I will be making latkes- traditional potato pancakes fried in oil. I learned to make them when I was a kid and the (slightly modified) recipe below can be found in The Hanukkah Book by Marilyn Burns.
Potato Latkes
Ingredients:
- 5 medium sized potatoes, grated (to cut down on time, I thaw a couple bags of frozen shredded hash browns)
- 1 small onion, grated
- 1/2 to 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp flour
- 2 eggs
- vegetable oil
Steps:
- Preheat oven to 250° to keep latkes warm after frying
- Grate potatoes and remove excess water using a sieve (or just use the hash brown shortcut)
- Combine potatoes and onions in a large bowl
- Beat eggs in a small bowl and add to potato and onion mixture
- Add the flour, salt and pepper, mixing well
- Pour enough vegetable oil into the bottom of a large frying pan so that it is approx. 1/4 inch deep and turn the burner on at medium to medium-high heat
- Put a heaping tablespoon of batter into the oil and press it with a slotted pancake turner into a thin pancake
- Turn latkes as the edges brown, when done they will be golden brown and crisp
- Blot off excess oil with paper towels as you remove latkes from the pan and place them in a shallow pan in the oven
- Serve warm with applesauce and sour cream
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