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Classic Hanukkah Latkes

Latke
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Ingredients

Scale
  • 3 cups yukon gold potatoes
  • 2 whole eggs
  • 1/2 cup flour
  • salt and pepper to taste
  • Vegetable oil for frying
  • 1/4 cup chopped scallions, sautéed chopped onions, or leeks (optional)
  • Sour cream, chives and applesauce for dipping

Instructions

  1. Peel the potatoes, then grate them by hand or through a processor and place in a colander.  
  2. Rinse with cold water, then sprinkle with salt, toss and allow to sit for 5 minutes.  
  3. Squeeze out all the water you possibly can.  
  4. In a large mixing bowl, beat eggs, then add potatoes and leeks and mix gently.  
  5. Sprinkle flour and a pinch of salt and pepper.  The mixture is already salted from the potatoes, so you won’t need much more.  
  6. Mix again gently or until flour is incorporated.  Heat a frying pan (preferably a cast iron skillet) filled with a quarter of a cup of vegetable oil, to medium heat.  
  7. Once oil starts to wave, add dollops of the potato mixture, patting down into a pancake shape (about a heaping silver dollar size).  
  8. Fry for a couple minutes or until edges are light brown. Flip, fry until golden then drain on paper towels or cookie rack.  
  9. Sprinkle with a little more salt and serve alongside applesauce and sour cream.

Keywords: latke, Hanukkah

Find it online: https://dinnerreinvented.com/recipes/classic-hanukkah-latkes/