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+ servings
crispy latkes

Celebrate Hanukkah with crispy potato latkes

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Dish, Side Dish
Servings 12 -16

Ingredients
  

  • 2 large potatoes peeled and grated
  • ½ white onion finely grated
  • 1 large egg lightly beaten
  • tbsp all-purpose flour
  • ½ tbsp coarse salt
  • black pepper freshly ground
  • vegetable oil for frying

Instructions
 

  • Preheat oven to 100 degrees C. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
  • Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
  • Add onions to bowl; stir in eggs, flour, salt, and pepper.
  • Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat around 60 mm of oil. Spoon 2 tbsp of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
  • Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream if desired.
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