Made from grated potatoes, onion, egg, and breadcrumbs, latkes are fried potato pancakes that are a traditional Hanukkah recipe. They should have a crispy exterior and a light, creamy inside. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer, Side Dish
Cuisine: Hanukkah
Keyword: eggs, green onion, Hanukkah, onion, potatoes
Season: Fall, Spring, Summer, Winter
Servings: 4
Calories: 355kcal
Author: Molly Luzbetak
Equipment
Box Grater
Colander
Bowl
Frying pan
Ingredients
2½lbspotato*peeled and coarsely shredded on a box grater
1onion*coarsely shredded on a box grater (or minced)
In a colander set over a large bowl, toss the potatoes with the onion and squeeze out any water . Let the potatoes and onion drain for 2-3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom
Add the potatoes and onion to the bowl, along with all other ingredients except oil and mix well
In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4 cup mounds of the batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over high heat, turning once, until golden and crisp on both sides, about 5-7 minutes. Transfer latkes to a plate with paper towels to drain. Repeat with remaining batter, adding more oil to skillet as needed