Potato Latkes

By á-73576

Crispy, freshly fried Potato Latkes are the perfect dish to serve during Hanukkah or make this recipe any time you have a craving for crunchy potato pancakes. These latkes are best served with good friends, loved ones, and all the traditional toppings.

Ingredients

• 3-pounds Russet Potatoes
• 2 onions
• 2 to 3 cloves garlic
• 4 eggs, beaten
• 7 heaping tablespoons Bisquick mix, enough to make a very thick batter, similar to a thin paste
• a few pinches coarse kosher salt, plus more to taste
• a couple pinches cracked black pepper, plus more to taste
• oil for frying
• sour cream, to garnish, to taste
• applesauce, to garnish, to taste

Details

Servings 16
Preparation time 30mins
Cooking time 90mins
Adapted from spicedpeachblog.com

Preparation

Step 1

Peel and grate potatoes, onions, and garlic, and put into a large colander over a large bowl to drain, pressing on the potatoes to release liquid. Let potatoes sit to continue to fully drain. If desired, squeeze out any remaining liquid using a clean dish towel. Beat eggs in a large mixing bowl. Stir potato mixture into the eggs and blend together well. Add in the Bisquick until the batter is to the desired consistency for shaping latkes, thick enough to hold batter together for forming patties. Add salt and pepper to taste, stir.

Form Latkes into 3-inch circles. Heat pan (cast iron pan recommended), add oil. When oil is hot, add formed latkes into the oil. Cook a few minutes on medium-high heat lifting the latkes gently to peek for golden color and then turn latkes over, cook another few minutes or more. Latkes should be cooked and soft in the middle. As Latkes are finished remove them from your frying pan and place onto paper towels to absorb any excess grease. Place Latkes on a platter. Serve with sour cream and applesauce on the side.