Potato Latkes Recipe
The history of latkes traces back to Eastern European Jewish communities, where they became a popular dish during Hanukkah. The tradition of eating fried foods during this holiday is rooted in the celebration of the miracle of the oil that lasted eight days in the rededicated Second Temple of Jerusalem.
Equipment
- Box grater or food processor
- Large mixing bowl
- Paper towels
- Large skillet or frying pan
- Spatula
- Plate
Ingredients
- 4 large potatoes (russet or Idaho)
- 1 large onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the Potatoes and Onion:Peel the potatoes and grate them using a box grater or a food processor. Grate the onion as well. Place the grated potatoes and onions in a large mixing bowl.
- Remove Excess Moisture:To ensure your latkes are crispy, squeeze out as much moisture as possible from the grated mixture. You can do this by wrapping the mixture in a clean kitchen towel and wringing it out over the sink.
- Combine Ingredients:In the mixing bowl with the grated potatoes and onions, add the eggs, flour, baking powder, salt, and pepper. Mix everything together until well combined.
- Heat the Oil:Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. You want the oil to be hot but not smoking.
- Form and Fry Latkes:Scoop about 2 tablespoons of the mixture and flatten it into a pancake shape using a spatula. Carefully place the latke in the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Drain and Serve:Remove the latkes from the skillet and drain them on a paper towel-lined plate. Serve warm with your choice of toppings, such as applesauce or sour cream.