These delicious potato pancakes or “fritters” are a traditional food served at Hanukkah, but you can enjoy them all year long! Latkes are often made with flour or matzo meal, but this version skips those ingredients for a lighter, simpler approach.
Yield: Makes about 12 latkes. Serving suggestion: 3 per person.
- 2 russet potatoes, peeled and grated
- 2 eggs
- 1 yellow onion, minced
- 1 dash salt
- 1 dash pepper
- enough oil to coat the pan
- In a large bowl, beat together two eggs and then add the onion.
- Grate the potatoes using a box grater and place the shreds in a colander. Pick up a handful of shredded potato and squeeze out as much liquid as you can. Then add the drained shreds to the bowl. Repeat this process until you have squeezed all the potato shreds and added them to the bowl. Season well with salt and pepper and toss to combine.
- Meanwhile, pour a thin layer of canola or vegetable oil in a large, deep skillet and heat until shimmering.
- To fry the latkes, grab a handful of the batter and drop it in the skillet. Flatten it slightly with a spatula. You can fry several latkes at a time but don”t overcrowd the skillet. Fry until brown and crisp on bottom and then flip.
- Remove when the the other side is brown and crisp. Place on a plate lined with paper towels to drain.
- You can keep the latkes warm in a 200 degree oven while you finish frying the batter.
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