Last year we stumbled across an amazing latke recipe. Then we found an EVEN BETTER one!
Try it now as a warm up for Hanukkah or wait until December. Doesn't matter to us, we just sell shirts.
- 2 1/2 to 3 pounds potatoes
- 2 onions
- 3 large eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 3/4 cups all-purpose flour
- 1 cup canola oil
- Applesauce or sour cream on the side
- Line a platter or plate with paper towels and set aside.
- Peel the potatoes. Place them in a bowl and add enough cold water to cover them, so they won’t turn brown. When ready to prepare the latkes, drain the potatoes.
- Place potatoes and onions in a food processor fitted with a knife blade (also known as the s-blade). Pulse until smooth. Drain the mixture well.
- Pour the potato mixture into a large bowl. Add the beaten eggs, salt, and pepper, and mix well. Add enough flour so that the mixture holds together.
- Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.
- Carefully drop 1/4 cup of the potato mixture into the hot oil. Flatten the pancake slightly so the center will cook. Repeat with additional batter, taking care not to crowd the pan.
- Fry for several minutes on each side until golden brown and cooked through. Transfer to the paper towel-lined platter to drain, and continue frying the the remaining latke batter in batches.
- Serve immediately with applesauce or sour cream if desired.
This recipe comes from The Spruce Eats.