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Potato Latkes

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I'm a total sucker for the holidays and especially the foods that you get at this time of year. I always loved celebrating Hanukkah with my friends when I was growing up, spinning the dreidel, lighting the menorah for 8 days, eating chocolates coins (Hanukkah gelt), and especially munching on crispy latkes with tons of apple sauce and sour cream.
Potato pancakes, also known as latkes are a Hanukkah tradition and one especially that I wanted Kenya to take part in. Even for a kid under the age of 2, Kenya knows something yummy when he sees it. We made a huge batch the other day and he ate them one after another, dipping away in the apple sauce. Making these treats is a beautiful way to celebrate the festival of lights.

We used these to make this recipe:

Potato Latkes  (Serves 6-8)

  • Prep Time: 2 mins,
  • Cook Time: 6 mins,
  • Rating:
    Rate this recipe
I'm a total sucker for the holidays and especially the foods that you get at this time of year. I always loved celebrating Hanukkah with my friends when I was growing up, spinning the dreidel, lighting the menorah for 8 days, eating chocolates coins...

Ingredients

  • 1 onion
  • 4 potatoes, peeled
  • 1 egg
  • 2 tablespoons flour
  • salt
  • pepper
  • vegetable oil
  • apple sauce, for serving
  • sour cream, for serving

Preparation

  1. 1. Grate the onions and potatoes into a large strainer over a bowl (you could also do this through the grating blade in a food processor).
  2. 2. Press on the potato mixture in the strainer and discard any clear liquid in the bowl under the strainer.
  3. 3. Place the onion, potatoes, egg, flour, salt and pepper in a bowl and throughly combine.
  4. 4. Heat enough oil to cover the bottom of a saute pan over medium heat.
  5. 5. Place one heaping tablespoon of potatoes in the oil forming a circle.
  6. 6. Cook for 2-3 minutes or until golden and flip over.
  7. 7. Cook another 2-3 minutes or until cooked through and remove to a paper towel lined plate to drain.
  8. 8. Can be served immediately or kept warm in a 300 degree oven until all latkes are prepared.
  9. 9. Serve with sour cream and apple sauce.
  10. *Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into a oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.
Potato Latkes

Nutrition Information

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Comments






  1. Shay

    December 26, 2011 at 10:21 pm

    Since DD cannot have egg I used a couple tablespoons of applesauce in the mixture to replace the egg. Our Latkes were wonderful. I also added a little Olive oil into the canola since it’s traditional. :) Happy Hanukkah!

  2. ltldizmackenzie

    December 20, 2011 at 7:57 pm

    Just made these for our first night of Hannukah with some delicious Matzah Ball Soup! ;0)

  3. Rachel

    December 1, 2010 at 10:46 am

    Made these today. Yummy! Happy Hannukah!

  4. Anna

    July 6, 2010 at 3:40 pm

    Just made these a few weekends ago for a completely homemade fish fry (we’re from Wisconsin – that might be a regional dinner) and they were awesome! I added some green onions to give them just a bit more zip, but I couldn’t believe how easy they were to make. Thanks!