Potato Latkes
From DetroitTokyo 11 years ago
- 45 minutes to make
- Serves 6
I got this recipe from a family friend who acquired it from her friend Sandy Ruby of Toronot decades ago. Latkes are traditionally eaten by Jewish people during Chanukah, festival of lights. The oil for cooking the latkes is symbolic of the oil that miraculously kept the menorah of the Holy Temple lit for 8 days, though it was only enough to last for 1.
Ingredients
- 1/2 tsp baking powder shopping list
- 3/4 tsp salt shopping list
- 1 tbsp flour shopping list
- 2 eggs, separated shopping list
- 2 cups packed shredded potatoes (I used about 6-8 Yukon golds) - squeezed of excess moisture shopping list
- 1 small brown onion, shredded - squeezed of excess moisture shopping list
- oil for pan frying (olive oil is traditional but I've also used sunflower) shopping list
How to make it
- Combine baking powder, salt, and flour in a small bowl.
- Beat egg whites until stiff.
- In a large bowl, combine shredded potatoes, onions, and egg yolks. Add dry ingredients and mix to incorporate. Fold in beaten egg whites.
- Heat about 1 tbsp of oil in a large skillet over medium-high. Drop potato mixture by the tablespoon into hot skillet. Flatten out a bit.
- Cook until golden brown, turn and cook until other side is golden brown. Remove and transfer to a paper towel lined plate. Tent with tin foil to keep warm as you cook remaining batches. Add more oil per batch as needed.
- Serve with sour cream and apple sauce on the side.
The Rating
Reviewed by 2 people-
Awesome! I used a refrigerated bag of shredded potatoes for saving time. The Crystal Farms Simply Potatoes® brand is a great time saver and the potatoes don't need to be squeeze dried and they brown very nicely. I added a couple shakes of Lawry's ...more
DaleInCO
in Centennial loved it
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Good recipe.
See Potato Latkes for more.
pointsevenout
in Athens loved it
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