This is a delicious fairly easy recipe for simple latkes. If you eat them hot they’re best but that’s tough to do sometimes. They really are most delicious hot off the frying pan. Serve with Applesauce or Sour Cream . Enjoy and Happy Chanukah from my kitchen to yours.
If you make ahead of time you can re-heat in the oven on a baking sheet.
This is what I do.
This recipe should serve 4
2 large Russet Potatoes — peeled and cut lengthwise into quarters
1 large Spanish Onion–peeled and cut into quarters
2 large eggs
1/2 cup all purpose flour
2 Teaspoons Kosher Salt
1/2 Teaspoon freshly ground black pepper
1 Teaspoon baking powder
Vegetable Oil for frying
Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel ( I prefer a thin one for this task) and squeeze out as much liquid as possible. This is key to a delicious latke.
Transfer the mixture to a large bowl. Add the eggs, flour, salt, pepper, and baking powder and pepper and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the vegetable oil. Once the oil is hot use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape into round discs. When edges of the latkes start to brown and get crispy ( about 5 minutes) , transfer the latkes to a paper towel lined plate to drain . Repeat.
If you’re making double the recipe I would swap out the oil and wipe with paper towel and start with fresh oil. For one batch the oil was fine. Just control the heat on your stove.
Enjoy and Happy Chanukah.