Description
Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother’s recipe, which is honestly the best latke I’ve had. I usually end up having to make a second batch because they disappear so quickly. I’ve tried other recipes and always return to these. Lovely topped with sour cream or applesauce.
Ingredients
- 3 cups shredded potato
- ¼ cup grated onion
- 2 eggs, beaten
- 6 saltine crackers, or as needed, crushed
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup vegetable oil, or as needed
Instructions
- Mix potato
- onion
- eggs
- crushed crackers
- salt
- and pepper together in a large bowl.
- Heat 1/4 inch oil in a heavy skillet over medium-high heat.
- Drop spoonfuls of the potato mixture
- first pressing potato mixture against the side of the bowl to remove excess liquid
- into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are an even thickness.
- Cook in batches in the hot oil until browned and crisp
- 3 to 5 minutes per side. Drain latkes on a paper towel-line plate.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4