Potato Latkes

Potato latkes are among the most common Chanukah foods. They are as simple as they are delicious. Consisting of just a few ingredients and utilizing an easy cooking technique, these are certainly suitable for beginners. More experienced cooks may want to introduce other variations on the shredded potato, such as zucchini, eggplant, and even carrots.

Potato Latkes
Serves 10
Prep Time: 10 min.
Cook Time: 10 min. per batch

• 6 large russet baking potatoes (you can swap out a couple of potatoes for a couple of zucchini, etc...)
  
• 2 large onions
• 1 cup matzah meal
• 4 eggs
• salt and pepper to taste
• sufficient vegetable oil to coat the bottom of a large frying pan
  

Grate the potatoes and onions into a large bowl. Squeeze through a paper towel or kitchen towel until most of the liquid has drained off. Do this quickly. The potato will discolor rapidly. Mix in with the eggs, matzah meal, and flour. Allow to rest for 10 minutes in the fridge.

Meanwhile, heat a frying pan over medium high heat and add sufficient oil to coat the bottom of the pan. No more than 1/4 inch of oil, otherwise it will be more of a deep fry than a pan fry. Drop roughly 1/4-1/3 cup of mixture into frying pan, testing with a small batch first to make sure the oil is hot enough. If it sizzles, it's hot enough.


Fry on both sides until golden brown, 3-5 minutes per side. Drain on a rack over paper towels and serve immediately, or keep in a warm oven. They go well with applesauce and sour cream. Happy Chanukah!