Potato Latkas

• By
• Caren McSherry

Image by Flickr /Pabo76
Serve these potato latkas with applesauce or sour cream

Try this recipe for potato latkas in time to celebrate Hanukkah, which begins December 20 at sunset


Ingredients

• 1 yellow onion, grated on medium shred

• 6 russet potatoes, coarsely grated and squeezed dry to equal 6 cups

• 1 large egg, lightly beaten

• 1/4 cup unbleached all-purpose 
flour

• 1 Tbsp. kosher salt

• Freshly ground pepper

• Enough canola oil to cover 1/4 inch of your frying pan

• 1 cup sour cream (garnish)

• 1 cup applesauce (garnish)


Instructions

1. Combine the grated onion and potatoes in a large bowl.
2. Mix in the egg.
3. Sprinkle the flour overtop, along with the salt and pepper to taste.
4. Mix with your hands. (The mixture will be a bit soupy.)
5. Heat the oil over medium-high heat in a large non-stick frying pan.
6. Drop the potato mixture by 1/4 cupfuls into the hot oil.
7. Fry the latkas 2 to 3 minutes on each side until completely browned.
8. Remove the latkas and drain on paper towels.
9. Transfer to a baking sheet lined with parchment paper and keep warm in a preheated 250°F oven until ready to serve. (The latkas can be made 2 hours ahead of time and kept warm in the oven.)
10. Serve with sour cream and applesauce.

Makes 20.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.