Latkes

Latkes are crispy, golden-brown potato pancakes traditionally fried in oil and served during Hanukkah to celebrate the miracle of the oil. Grated potato and onion are bound with egg and a little matzo meal, then fried until the edges are shatteringly crisp.

By YumYum Editorial · Holiday & Seasonal

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves 4

Ingredients

• 2 lb russet potatoes, peeled
• 1 medium yellow onion
• 2 large eggs, beaten
• 1/4 cup matzo meal or all-purpose flour
• 1 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup neutral oil (vegetable or canola), for frying
• to taste Sour cream, for serving
• to taste Applesauce, for serving

Instructions

1. Grate the potatoes and onion coarsely using a box grater or food processor.
2. Transfer to a clean kitchen towel or cheesecloth and wring out as much liquid as possible over a bowl.
3. Let the squeezed-out liquid sit for a minute, then pour off the water, keeping the starchy sediment at the bottom of the bowl.
4. Combine the potato-onion mixture with the reserved starch, eggs, matzo meal, salt, and pepper; mix until just combined.
5. Heat oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C).
6. Scoop 1/4-cup portions of the mixture into the pan, flattening slightly with a spatula. Fry in batches, 3-4 minutes per side, until deeply golden and crisp.
7. Transfer to a paper-towel-lined plate or wire rack to drain. Season immediately with a pinch of salt while hot.
8. Serve warm topped with sour cream and applesauce.