By Darcy Porter, Digital Marketing Specialist, College Communications
Ingredients:
- 2 lbs baking potatoes (appx. 5-6 potatoes)
- 2 eggs
- 1 yellow onion
- 3 T flour or matzoh meal
- 2 t salt (plus more for sprinkling)
- pepper
- canola oil (for frying)
- sour cream & applesauce (for serving)
Instructions:
- Peel & quarter potatoes and onion. Shred coarsely using a food processor.
- Once potatoes and onion mixture is shredded, squeeze out the liquid through a dish towel or cheesecloth (preferred). Hint: if you think you’ve squeezed enough, you haven’t. Keep going!
- Mix the potato mixture, eggs, flour/matzoh meal, salt & pepper together with your hands until well combined.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Once the oil sizzles when touched, drop in formed pancakes.
- Fry until golden brown on both sides. Remove to a baking sheet with a wire cooking rack and sprinkle with salt. Keep warm in 300 degree oven while frying the rest.
- Serve with applesauce & sour cream!
Story:
I was never lucky enough to meet my Bubbe, or taste her latkes, but those that did have said hers were the best. Now, we keep her memory alive by making these latkes every year for Hanukkah!
Tagged:
HanukkahRelated recipes:
-
Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays. Some believe that eating kugel on the Jewish Sabbath brings special spiritual blessings. The first kugels were made from bread and flour and were savory rather than sweet. The addition of cottage cheese, raisins, and cinnamon made them a more custard like dessert which are more commonly known today.
