Lacy Potato Latkes
A Hanukkah specialty that can be enjoyed all year round. Try adding some grated sweet potato to the potatoes to give color and added nutrition to these festive pancakes.
Ingredients:
- 2 pounds Yukon Gold, Idaho or Russet potatoes
- 1 medium onion, grated
- 2 large eggs, beaten
- 3 tablespoons all-purpose flour
- 1/2 tablespoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Vegetable oil
Directions:
Peel the potatoes and grate them coarsely by hand or in a food processor. Put them in a bowl of water as you work to prevent blackening. Drain and squeeze all the liquid from the potatoes.
Transfer the grated potatoes and onion to a bowl and add the eggs, flour, salt and pepper. Mix well.
To a large skillet, add oil to a depth of 1/4 inch. Heat oil on medium-high heat. When the oil is hot, add the batter by heaping tablespoonfuls, or even more depending on how big you like your pancakes. Cook until golden, about 3-5 minutes per side depending on the thickness. Flip and cook for another 3-5 minutes. Repeat with remaining batter, adding more oil as needed.
Remove latkes to a plate lined with paper towels to absorb excess oil. Repeat with remaining batter.
Keep warm in a low temperature (300oF) preheated oven, or, if made in advance, reheat in one layer at 400oF.
Variation: Make smaller latkes for a tasty hors d'oeuvre served with Crème Fraîche and smoked salmon.
Credit: This recipe is from "Panache - Montreal's flair for kosher cooking" created by The Auxiliary of the Sir Mortimer B. Davis Jewish General Hospital.