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Classic Potato Latkes

Potato Latkes are another traditional favorite for Hanukkah. Simple ingredients come together in this classic deep-fried side.
  • Servings: 12-15 latkes
  • Prep Time: 30-40 minutes
  • Cook Time: 10-15 minutes

Ingredients

  • 1 pound Yukon Gold potatoes, peeled
  • ½ cup finely grated onion
  • 1 large egg, lightly beaten
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • ½ teaspoon salt, plus extra for seasoning
  • ½ teaspoon freshly ground black pepper
  • ½ to 3/4 cup vegetable oil

Directions

1. Coarsely grate the potatoes with a box grater. Soak the potatoes and onion in cold water for 5 minutes, then drain well in a colander.
2. Spread the grated potatoes and onion on a clean tea towel. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a large bowl and stir in the egg, parsley, salt, and pepper.
3. In a large nonstick skillet, heat ¼ cup of the oil over medium-high heat. Spoon the potato mixture into the skillet in 4 places, using about 2 tablespoons mixture per latke, and spread them into 3-inch rounds with a fork. Cook for 2 to 3 minutes, until brown. Turn
the latkes over and cook for an additional 2 to 3 minutes, until the second side is brown. Transfer to paper towels to drain and season with salt. Repeat with the remaining potato mixture, using additional oil as necessary. Serve.

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