Potato latkes
Purists will appreciate this Potato Latke recipe no-frills ingredients: baking potatoes, eggs, salt, flour, olive oil and onions. Keep in mind that starchier potatoes produce crispier latkes. Serve a plateful of Hanukkah happiness with applesauce, sour cream or sugar. Another good reason to try this Potato Latke recipe: It easily doubles!
Yield: 12 latkes
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Ingredients
- 1 small onion (1⁄2 cup grated)
- 1 pound baking potatoes (2 cups grated)
- 1 large egg, lightly beaten
- 3⁄4 tsp. salt
- 1 Tbsp. flour or matzo meal (add more if batter is too thin)
- Light olive oil, as needed
Directions
- Wash and peel the potatoes. Grate potatoes and transfer to large bowl of cold water to keep from browning. Drain well. Grate onions. Spread grated potatoes and onions onto a clean kitchen towel, and roll up jelly-roll style. Over sink, twist towel tightly to wring out as much liquid as possible. Transfer to mixing bowl, and add egg, salt and flour. Mix well.
- Place skillet on moderately high heat with enough oil to completely cover surface. When oil is hot, drop in spoonfuls of the latke mixture and flatten into 3-inch rounds. Cook until edges are brown. Flip and brown other side.
- Drain on paper towels—then arrange on wire rack. Add more oil to skillet as needed for each batch. Keep latkes warm in a 250°F oven, arranged on a wire rack set in a shallow baking pan.