Jews everywhere make these delicacies
every year on Hanukkah and, hopefully any, throughout the year! If you like
potatoes, these little pancakes are just the treat… super delicious with sour
cream, apple sauce or just plain! Guaranteed deliciousness!
INGREDIENTS
- 4 Russet potatoes, peeled
- 1 yellow onion, minced
- 3 large eggs, lightly beaten
- 1/4 cup (1 1/2 oz/45 g) plus 2 Tbsp all-purpose flour
- 2 Tbsp minced fresh chives
- 1 garlic clove, minced
- Salt and freshly ground pepper
- Olive oil for frying
PREPARATION
·
Preheat the oven to 200°F (95°C).
Fit a baking sheet with a wire rack and set aside
·
Using the large holes on a box
grater, shred the potatoes into a large bowl of water.
·
Drain the potatoes and rinse under
cold running water. Drain again thoroughly, squeezing to remove as much liquid
as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry
even further, and then place in a large bowl.
·
Wrap the minced onion in a double
thickness of paper towels, squeeze to remove as much moisture as possible, and
add to the bowl.
·
Add the eggs, flour, chives, garlic,
and salt and pepper to taste and stir to mix well.
·
Pour the oil into a large frying pan
to a depth of about 1/2 inch (12 mm) and heat over medium heat.
·
Using your hands, scoop up a portion
of the potato mixture and shape it into a ball slightly larger than a golf
ball. Flatten into a very thin pancake, still blotting with paper towels as
needed to remove any remaining moisture, and place in the hot oil.
·
Repeat to add 2 or 3 more latkes to
the pan, making sure not to overlap them or crowd the pan.
·
Cook until golden brown on the first
side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until
golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack
on the baking sheet and place the baking sheet in the warm oven.
·
Repeat to cook the remaining latkes,
adding them to the oven as they are finished. When all of the latkes are cooked,
serve right away AND ENJOY!
