Classic Potato Latkes
Traditional dish · Ashkenazi Jewish
Crispy, golden-brown potato pancakes, a traditional Hanukkah treat, made with grated potatoes, onions, eggs, and flour, fried to perfection.
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Ingredients
- Potatoes2 lbs
- Onion1 medium
- Eggs2 large
- All-purpose flour1/4 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Vegetable oil or schmaltz (rendered chicken fat)1/2 cup for frying
- Sour cream or applesauce for servingoptional
Steps
- 1
Grate the potatoes and onion using the large holes of a box grater or a food processor. Place the grated mixture in a cheesecloth-lined colander and squeeze out as much liquid as possible. Discard the liquid.
- 2
In a large bowl, combine the squeezed potato-onion mixture, eggs, flour, salt, and pepper. Mix well until just combined.
- 3
Heat about 1/4 inch of oil or schmaltz in a large, heavy-bottomed skillet over medium-high heat until shimmering.
- 4
Carefully drop spoonfuls of the latke mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes about 1/2 inch thick.
- 5
Fry for 3-5 minutes per side, until golden brown and crispy. Work in batches, adding more oil as needed, and do not overcrowd the pan.
- 6
Remove the latkes from the skillet and drain on paper towels. Serve immediately with sour cream or applesauce, if desired.
