During the holiday of Hanukkah, it is the tradition to eat foods fried or baked in oil. Latkes, or potato pancakes, is a quick and easy dish that commemorates the oil that kept the menorah lit for eight days. Here is a simple and tasty latkes recipe for you.
- 2 peeled potatoes
- 1 small onion
- 1 large egg
- 3 Tbsp. all-purpose flour (or potato flour for a gluten free option)
- 1 tsp. coarse salt
- 3 tsp. vegetable oil
- Sour cream, chives, and applesauce for garnish
Grate the potatoes using a box grater or food processor. Using a cheesecloth or paper towels, squeeze out the excess moisture from the potatoes. Let dry for 10-15 minutes. Dice the onion into small pieces. Slightly beat the egg and add in onions. Mix in flour and salt. Add potatoes and stir.
Add vegetable oil to a large sauté pan over medium heat. When the oil is very hot but not smoking, add 1/4 cup of the potato mixture at a time. Press down on the latkes with a spatula to flatten them out. Once the bottom turns golden brown, carefully flip the latkes. Fry for about 3 minutes a side. Once they are GB&D (Golden Brown & Delicious), remove them from the oil and place them on a paper towel lined plate to drain excess oil. Add oil to the pan if necessary and repeat the cooking for all of the latkes.
Garnish with the traditional sour cream, chives, and applesauce. Serve the latkes warm.
A few more ideas for latkes recipes…
- Use sweet potatoes instead of regular potatoes
- In addition to the onions, add diced carrots or zucchini
- We found this Apple Latkes recipe for something sweet
Check out other recipes on the Bluff City Weekend Food channel.