We eat them throughout the year not just at Chanukkah. I like to eat them with sour cream on top that is sprinkled with sea salt and fresh cracked pepper. Sometimes I like to eat Potato Latkes with applesauce on the side. We prefer our latkes to be somewhat lacy and crispy in comparison to thick potato pancakes. I learned that if I use a starchy potato it gives a crisper latke than using white boiling potatoes. Try our Potato Latke recipe and let us know what you think. Feel free to share your own recipe with us.
- 2 medium sweet onions, grated
- 1½ pounds Yukon gold or Russet potatoes, coarsely grated, and placed in a cheese cloth to squeeze out as much water as possible
- 2 fresh eggs, beaten
- 4 tbsp matzo meal
- 1 tbsp baking powder - aluminum free
- 1 tsp sea salt
- ½ tsp organic turbinado sugar
- ¼ tsp pepper - freshly ground
- Peanut oil for frying
- Applesauce, Sour Cream or Plain Greek Yogurt to use for toppings
- In a small bowl, combine the matzo meal, baking powder, salt, pepper and sugar - set aside.
- In a large bowl, combine the potatoes, onion, beaten eggs and the contents of the small bowl above. Mix well - we use our hands.
- Place approximately a half-inch of peanut oil in a heavy skillet and heat to a frying temperature, but not so hot that it smokes.
- Take about 2 tbsp of the potato mixture and flatten into a patty shape (about 3" across). Place 3 or 4 of them in the skillet and fry over moderate heat, for approximately 4 minutes or until bottom is crispy and golden brown. Turnover and fry the other side.
- Using a slotted spatula, remove Latkes to a plate that is covered in layers of paper towel.
- Continue as above until all potato mixture is used. Replace oil in skillet as needed.
- Serve immediately and top as you like with either sour cream or yogurt or with chunky applesauce.
Potato Latkes ~ Yummmm!!!
How do you make Potato Latkes? Please share with us.