Latkes - A Hanukkah Tradition

Latkes are versatile enough to be enjoyed with an array of toppings - some savory, some sweet, some traditional and some not. This wonderful hors d'oeuvre is a delectable treat and a sublime addition to your holiday party.

Happy Hanukkah! xo

                                                                                     Latkes
                                            

Ingredients

2 large Russet potatoes, washed and peeled

2 large  eggs

1 large onion, cut into quarters

1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon black pepper to taste

1/4 teaspoon paprika

vegetable oil, for frying

Directions

Grate the potatoes and onion with a grater or food processor. Transfer the mixture to a clean dishtowel and wring out as much as the liquid as possible

Transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder, pepper, and paprika. Mix until the flour is absorbed.

In a medium heavy-bottomed skillet over medium-high heat, pour 1/4 inch of the oil. Once the oil is hot, drop a heaping tablespoon of the potato mixture into the hot pan, cooking in batches. Use a spatula to flatten. Cook until the edges of the latkes are brown and crispy, about 5 minutes. Flip and cook until the other side is browned, about 5 minutes. Transfer to a paper towel to drain. Sprinkle with salt while still warm.

Serve topped with applesauce or sour cream. 

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