RCI-BR.008.0108.001
Latkes
are potato pancakes, commonly associated with the Jewish cultural tradition in the United States and Europe. They can be and are served any time, but traditionally form part of the menu during the celebration of Chanukah.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 4 large
- 1 medium
- egg1 unitbeaten
- Matzo meal2 tablespoonscornmeal, or flour
- 1 unit
- 2 tablespoons
- applesauce1 unitsour cream, and/or sugar
Method
1
Peel and coarsely grate the potatoes, then place them in a clean kitchen towel and squeeze out as much excess moisture as possible. Transfer the grated potatoes to a large mixing bowl.
10 minutes
2
Finely grate or mince the onion and add it to the bowl with the potatoes. Stir to combine.
3 minutes
3
Add the egg, matzo meal, and salt to the potato and onion mixture, stirring until everything is evenly incorporated. Let the mixture rest for 2 minutes to allow the matzo meal to absorb any remaining liquid.
4 minutes
4
Pour vegetable oil into a large heavy-bottomed skillet to a depth of about 1/4 inch and heat over medium-high heat until the oil shimmers and a small drop of batter sizzles immediately upon contact.
3 minutes
5
Working in batches, drop heaping spoonfuls of the potato mixture into the hot oil and gently flatten each mound into a round pancake about 3 inches in diameter.
2 minutes
6
Fry the latkes without disturbing them for 3 to 4 minutes per side until they are deep golden brown and crispy. Adjust the heat as needed to prevent burning.
8 minutes
7
Remove the finished latkes with a slotted spatula and drain them on a plate lined with paper towels. Season lightly with additional salt if desired.
2 minutes
8
Serve the latkes hot, accompanied by applesauce on the side for dipping or topping.