Prep Time: 30 minutes
Cook Time: 45 minutes
Memories of making latkes
How to serve Classic Potato Latkes
Classic Potato Latkes
This traditional dish of Hannukah has crispy golden edges and is addictively satisfying!
- 8 russet potatoes
- 2 yellow onions
- 2 tbsp. flour
- 1/2 tsp. pepper
- 2 tsp. salt
- 1 quart vegetable oil
- Peel potatoes and onions and grate, using the large holes of a box grater or the grater attachment of a food processor. Place grated potatoes and onions in a large bowl. Add flour, salt and pepper and stir to combine.
- Heat 3/4 inch of oil over medium heat in a deep, wide skillet. There should be enough oil in the pan so that the latkes can float. Using a slotted spoon, transfer 3-4 tbsp. of potato mixture into the pan and use your spoon to gently shape and flatten the pancake. Once the edges start to turn golden brown and latke releases from the bottom of the pan, its time to flip it over. Allow both sides to reach a golden brown color and remove with a slotted spoon. Place latkes in a single layer on a baking sheet lined with paper towels.
- Serve with your condiments of choice.
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