The EVEN BETTER Traditional Hanukkah Potato Latke Recipe You Must Try.
In our blog post few days ago we stumbled across an amazing latke recipe. Then we found an EVEN BETTER one!
This recipe we love for potato latkes (also known as levivot ) will use a food processor to make the prep easy and simple. The latkes you will taste later will have a smoother and more uniform texture than the traditional hand made latkes. And if you don't have a food processor, just check out the previous recipe here :)
Try it now as a warm up for Hanukkah or wait until December. Doesn't matter to us, we just sell Jewish Products :).
The Traditional Hanukkah Potato Latke Recipe
Total: 50 mins / Prep: 20 mins / Cook: 30 mins / Servings: 6 servings
|Nutritional Guidelines (per serving)|
- 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 remaining latke batter in batches.
- Serve immediately with applesauce or sour cream if desired.
And now all you have to do is share with us how was your Latke :)
This recipe comes from The Spruce Eats