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Traditional Hanukkah Potato Pancakes

Traditional Hanukkah Potato Pancakes


2 large baking potato, peeled and grated (about 2 pounds)
  1 large onion, peeled and grated
  1/3 cup all-purpose flour
  2 large egg, lightly beaten
  salt and ground pepper, to taste
  vegetable oil, for frying

Cooking Instructions

Transfer grated onion and potato into a clean dry dishtowel and squeeze all the liquid from the vegetables. Place bundle in a colander placed over the sink, and let stand 15 minutes. At the end of that time, squeeze as much remaining liquid from the vegetables as possible. Note: The key to crisp latkes is to remove as much water from the vegetables as possible.

In a large mixing bowl, whisk together the flour, eggs, salt and pepper. Stir in potato and onion mixture and stir until combined and evenly coated.

Heat 1/4-inch of vegetable oil in a medium or large skillet over medium heat. Drop potato mixture by heaping tablespoon into the heated oil, flattening the mound with the back of a spoon. Cook until edges are golden, 2 to 3 minutes, and turn. Cook an additional 1 to 2 minutes or until golden and potatoes are tender. Transfer cooked latke onto paper towel to drain. Repeat with remaining potato mixture. Makes approximately 2 dozen latkes.

Keep warm in a preheated 200 F oven. To re-warm leftover latkes, place in a single layer on a rimmed baking sheet. Heat in a 400 F oven until hot and crisp, 7 to 8 minutes.

Equipment List

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