Potato latkes are a beloved dish that brings warmth and nostalgia to the table. Originating from Eastern European Jewish cuisine, these crispy potato pancakes are often associated with Hanukkah celebrations, where they symbolize the miracle of the oil that lasted eight days.
Ingredients
Scale:
4 large russet potatoes (about 2 pounds), peeled and grated
1 medium onion, grated
2 large eggs
1/4 cup all-purpose flour (or gluten-free flour for gluten-free latkes)
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil (for frying)
Applesauce (for serving)
Sour cream (for serving)
Chopped fresh chives or parsley (optional for serving)
Instructions
Prepare the potatoes and onion: Grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. Repeat with the grated onion, adding it to the potatoes.
Mix the ingredients: In a large bowl, combine the drained grated potatoes and onion. Add the eggs, flour, salt, and black pepper. Mix until well combined. The mixture should hold together but not be overly wet.
Heat the oil: In a large skillet, pour in enough vegetable oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until shimmering, which usually takes about 5-7 minutes. A drop of the latke mixture should sizzle when the oil is ready.
Fry the latkes: Using a tablespoon, scoop the latke mixture and drop it into the hot oil, flattening it slightly with the back of the spoon. Work in batches, ensuring there's enough space for the latkes to cook evenly. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
Drain and serve: Once cooked, transfer the latkes to a plate lined with paper towels to drain excess oil. Serve immediately while hot, accompanied by applesauce and sour cream.
