These delicate, crispy potato fritters are not just a breakfast staple; they embody a rich cultural heritage, particularly in Jewish cuisine, where traditional latkes are often enjoyed during Hanukkah celebrations.
Ingredients
Scale:
4 medium-sized russet potatoes, peeled and grated
1 medium onion, finely chopped
2 large eggs
½ cup all-purpose flour or gluten-free flour for a gluten-free option
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
½ cup vegetable oil or olive oil for frying
Sour cream, applesauce, or chopped fresh herbs (optional)
Instructions
Begin by peeling and grating the potatoes using a box grater or food processor. Transfer the grated potatoes to a clean kitchen towel and squeeze out excess moisture.
In a large bowl, combine the grated potatoes, chopped onion, eggs, flour, baking powder, salt, and black pepper. Stir until the mixture is well combined.
In a large skillet, heat the vegetable oil over medium-high heat.
Using a ¼ cup measuring cup, scoop the potato mixture and gently flatten it into a patty before placing it in the hot oil. Fry the pancakes in batches, making sure not to overcrowd the skillet.
Cook each pancake for about 3-4 minutes on one side, or until golden brown. Carefully flip them and cook for another 3-4 minutes on the other side.
Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Repeat the process with the remaining mixture.
