Potato Latkes are more than just delicious crispy potato pancakes; they are a cherished tradition in Jewish cuisine, particularly during Hanukkah. The origins of latkes can be traced back to Eastern European Jewish communities, where potatoes became a staple ingredient. Crisp on the outside and tender on the inside, these savory pancakes are often served with applesauce or sour cream, elevating their flavor and texture.
Ingredients
Scale:
4 large Russet potatoes (about 2 pounds), peeled and grated
1 medium onion, finely grated
2 large eggs
1/4 cup all-purpose flour (or gluten-free flour)
1 teaspoon salt
1/2 teaspoon black pepper
Oil for frying (vegetable or canola oil is recommended)
Applesauce for serving
Sour cream for serving
Fresh herbs (like chives or dill) for serving (optional)
Instructions
Prepare the Potatoes: After peeling the potatoes, grate them using a box grater or food processor. Squeeze out excess moisture.
Combine Ingredients: In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix well.
Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium-high heat.
Form the Latkes: Shape the potato mixture into patties, about 1/4 to 1/2 inch thick.
Fry the Latkes: Fry the latkes for about 4-5 minutes on each side until golden brown.
Drain Excess Oil: Transfer the latkes to a plate lined with paper towels to drain.
Serve Warm: Enjoy the latkes immediately with applesauce and/or sour cream.
