Traditional Latkes

By Addie

During Hanukkah, latkes are a favorite and a traditional treat. The little pancakes made from grated potatoes taste great served with applesauce and sour cream, although some prefer them plain and still hot with a sprinkling of coarse salt.

Ingredients

• 3 large Idaho potatoes, washed but not peeled
• 1 small onion
• 2 large eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 cup vegetable oil
• Applesauce, for serving
• Sour cream, for serving

Preparation

Step 1

Grate the potatoes and put in a large bowl. Grate the onion and add to the potatoes. You can use a hand grater or food processor to grate the vegetables.

Add the eggs, flour, and salt and stir to combine. Let the batter stand for about 10 minutes so that it thickens. Pour off any excess liquid that gathers around the edges or on the surface. The batter will not be as cohesive as most but will hold together in the hot oil.

Heat the oil in a skillet over high heat for 1 minute. It should be to a depth of about 3/4 inch. Lower the heat to medium-high.

Using your hands, form the batter into small pancakes, each about 2 inches in diameter. Gently and carefully drop the latkes into the hot oil and cook for 30 to 40 seconds on each side or until crispy. Drain on paper towels.

Serve warm or at room temperature with applesauce and sour cream on the side.
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REVIEWS:

WONDERFUL comfort recipe!

My husband has made these for me before. They are excellent.

I love them but forgot how to make them. Thanks.

You don't make potato latkes with flour, only with matzo meal.