Purists will appreciate this Potato Latke recipe no-frills ingredients: baking potatoes, eggs, salt, flour, olive oil and onions. Keep in mind that starchier potatoes produce crispier latkes. Serve a plateful of Hanukkah happiness with applesauce, sour cream or sugar. Another good reason to try this Potato Latke recipe: It easily doubles!
Inspired? Create and share by tagging @hallmarkstores.
- Wash and peel the potatoes. Grate potatoes and transfer to large bowl of cold water to keep from browning. Drain well. Grate onions. Spread grated potatoes and onions onto a clean kitchen towel, and roll up jelly-roll style. Over sink, twist towel tightly to wring out as much liquid as possible. Transfer to mixing bowl, and add egg, salt and flour. Mix well.
- Place skillet on moderately high heat with enough oil to completely cover surface. When oil is hot, drop in spoonfuls of the latke mixture and flatten into 3-inch rounds. Cook until edges are brown. Flip and brown other side.
- Drain on paper towels—then arrange on wire rack. Add more oil to skillet as needed for each batch. Keep latkes warm in a 250°F oven, arranged on a wire rack set in a shallow baking pan.