This recipe for classic potato latkes is fast, delicious and easy! Did I also mention classic?
Latkes are potato pancakes that are fried in oil and traditionally served on Hanukkah. For years I have seen my grandma grate her potatoes on a box grater. And for years I thought that was only way to get latkes right.
This year I decided to try and save 20 minutes and my poor fingers and use my beautiful food processor. Guess what? The latkes came out exactly the same, but faster and easier, and I got to keep my knuckles cut-free, which is definitely a plus!
We love latkes in my family so we eat them year round. We like to top ours with lox and caviar. Yes, we are super fancy Russians, but you can top yours any way you please! Happy Hanukkah and enjoy!
Classic Potato Latkes
5 potatoes, peeled and quartered
1 medium onion, peeled and quartered
1/2 cup flour
1 tsp pepper
1 1/2 tsp kosher salt
1/2 tsp baking powder
oil for frying
1. In a processor, pulse potatoes and onions together to desired consistency. Transfer the mixture to a strainer and drain.
2. Transfer to bowl. Add eggs, salt, pepper, flour and baking powder. Mix until evenly incorporated.
3. Heat a pan filled with oil over medium-high heat. When the oil is hot, using a tablespoon, spoon the potato mixture into the hot oil forming a latke. Be sure not to crowd the pan, or the latkes will become soggy.
4. Fry latkes until golden brown on each side, about 2 minutes per side.
5. Line a baking sheet with paper towel to drain the latkes when they are ready. Repeat until all the latkes are fried.
6. Top with your favorite toppings. Enjoy!
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