Potato Latkes

Traditional Jewish potato pancake or fritter, typically served during Hanukkah. Delicious all year round.

Prep Time 20

Cook Time 30

Course Breakfast, Side Dish

Cuisine Jewish

2 large potatoes (Russet preferred as they are starchier and dryer, good texture for frying), wash and dry, cut into lengthwise into quarters
1 large onion, peeled and cut into quarters (a little less onion ok)
2 eggs
1/2 cup all purpose flour
1 tsp baking powder
3 tsp salt
1/2 tsp black pepper

Preheat a frying pan with some oil on medium high heat, about 1/4 inches of oil in the pan.
Coarsely grate potatoes and onions with a food processor, hand grater or attachment to KitchenAid. Transfer this to strainer or dishtowel and press, squeeze or wring out as much liquid as possible.
Then transfer the mixture into a large bowl. Add the eggs, flour, baking powder, salt and pepper, and mix until flour is absorbed.
The oil should be hot at this point, test a small drop of batter and pan should sizzle a little. If it does, drop heaping tablespoons of batter into the pan (flattening them into pancake shapes before dropping them into the oil).
Fry for about 5 minutes on each side until golden brown. Transfer latkes onto paper towels and sprinkle with additional salt if needed. Serve warm.

You can refrigerate or freeze leftovers and reheat in the oven.

Keyword Breakfast, Fried, Jewish, pancake, Pancakes, potato, side