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Cucumber WorldTraditional Potato Latkes for Hanukkah
Ingredients
Makes 8 servings
- 6 russet potatoes (2 lbs?)
- 1 onion
- ½ cup flour
- 2 eggs, beaten
- 1 tsp salt, optional
- canola oil for frying (you'll need like half a bottle)
Preparation
Grate the potatoes and onion in a food processor and place each batch of grated potatoes in cold water until they're all grated. Drain them and squeeze as much liquid as possible out of the potatoes and onion. Mix the grated potatoes and onions with the flour and eggs (and salt) in a large bowl. Pour about 1/4 cup of oil in a large skillet (or 2) over medium-high heat until it's hot but not smoking. Spoon in about 2 tablespoons of potato mixture and flatten into a pancake (but not too thin). Brown on both sides, about 5 minutes on each side. Drain them on baking sheets lined with paper towels and then keep them warm in the oven at around 250F. Serve with applesauce and sour cream or yogurt.
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