Latkes are one of the most famous of Jewish foods served at Hanukkah. Serve hot with applesauce, or sour cream. Easy AND delicious!
Happy Hanukkah to all.
Makes 4 servings
- 2 pounds potatoes
- 1 medium onion
- 2 eggs
- 2 tablespoon flour (for Paleo style and Gluten-Free use Arrowroot Starch/Powder)
- salt & pepper to taste
- oil for frying
Peel and finely grate the potatoes and the onion using hand grater or food processor. Place them in a colander over a large bowl. Squeeze the moisture out with your hand. Extract as much moisture as possible.
Line a cookie sheet with paper towels and set aside.
Combine potato and onion mixture, eggs, flour, salt and pepper in a large bowl; toss well.
Heat about 1 inch of oil to a large skillet over medium high heat for frying. Scoop up a spoonful of the potato mixture to the hot pan; flatten slightly with spatula so the center will cook. Repeat until the pan is full. Cook the latkes until golden browned and cooked through. Transfer the latkes to the lined cookie sheet. Repeat with the remaining potato mixture.
Eat right away or keep warm in a 250 degree oven.
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