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Classic Latkes

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  • Author: Trish Corlew

Description

Nothing says Hanukkah like delicious, classic latkes! These crisp, savory potato pancakes will delight your taste buds and keep the festivities on track.


Ingredients

Scale

4 pounds russet potatoes, scrubbed and peeled

2 white onions, peeled

4 large eggs, lightly beaten

½ teaspoon baking powder

½ cup matzo meal

1 teaspoon black pepper

1 to 2 teaspoons salt

4 cups oil, for frying 


Instructions

  1. Grate potatoes and onions together using a hand grater or food processor. (I used the grating attachment on my KitchenAid mixer.)
  2. Place the potatoes and onions in a large strainer, cheesecloth, or towel. Squeeze over a bowl, removing as much liquid as possible. Pour off liquid from the bowl allowing the potato starch to remain.
  3. Transfer potatoes and onions into a large mixing bowl. Add remaining ingredients (except the oil) as well as the potato starch from the bowl to the potatoes and onions. Mix together well.
  4. Line a baking sheet with paper towels. Preheat the oven to 200 degrees to keep prepared latkes warm.
  5. Pour oil into a heavy bottomed skillet to a depth of about ½ inch. Heat over medium heat until a bamboo skewer inserted to touch the bottom creates bubbles.
  6. Using an ice cream scoop, spoon a portion of the potato mixture into the oil. (If the mixture is still wet with a lot of liquid, squeeze the liquid from the dough before cooking.) Flatten with the back of a spoon. Do not crowd the pan.
  7. When the latke is golden brown on one side (3 to 5 minutes), carefully flip and cook on the opposite side. Transfer latkes to paper toweling. If desired, sprinkle with additional salt. Keep warm until all latkes are cooked.
  8. Serve with sour cream and/or applesauce.