Traditional Hanukkah Potato Latkes

• servings: 8 servings
• active time: 15 minutes
• total time: 51 minutes

Ingredients

2 1/2 to 3 pounds potatoes

2 onions, peeled

3 large eggs, lightly beaten

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 to 3/4 cup all-purpose flour

1 cup canola oil, for frying

Applesauce, or sour cream, for garnish

Directions

Gather the ingredients.

Line a platter or plate with paper towels and set aside.

Peel the potatoes. Place them in a bowl and add enough cold water to cover them, so they won’t turn brown. When ready to prepare the latkes, drain the potatoes.

Place potatoes and onions in a food processor fitted with a knife blade (also known as the s-blade). Pulse until smooth. Drain the mixture well.

Pour the potato mixture into a large bowl. Add the beaten eggs, salt, and pepper, and mix well.

Add enough flour so that the mixture holds together.

Pour the oil into a large, deep frying pan for shallow frying. Heat the oil over medium-high heat.

Carefully drop 1/4 cup of the potato mixture into the hot oil. Flatten the pancake slightly so the center will cook. Repeat with additional batter, taking care not to crowd the pan.

Fry for several minutes on each side until golden brown and cooked through.

Transfer to the paper towel-lined platter to drain, and continue frying the remaining latke batter in batches. Serve immediately with applesauce or sour cream if desired.

Nutrition

• Serving Size: 20 latkes (serves 6)
• Calories: 403 kcal
• Total Fat: 19 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 23 mg
• Sodium: 185 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 7 g