Description
A classic potato latke, you can’t go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!
Ingredients
- 2 cups peeled and shredded potatoes
- 1 tablespoon grated onion
- 3 eggs, beaten
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons salt
- ½ cup peanut oil for frying
Instructions
- Slice peeled potatoes and run through a food processor fitted with the grater attachment. Place shredded potatoes in a cheesecloth and wring
- extracting as much moisture as possible.
- Measure 2 cups shredded
- drained potatoes and place into a medium bowl; save any extra for another use. Add egg
- flour
- onion
- and salt
- and stir until well combined.
- Heat 1/4 inch of oil in a large
- heavy-bottomed skillet over medium-high heat. Place large spoonfuls of potato mixture into the hot oil
- pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown
- 4 to 5 minutes. Flip and repeat on the other side.
- Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot.
Servings: 6