They’re salty, they’re crispy, and they’re absolutely delicious when topped with sour cream.
To celebrate, I decided to whip up a potato latke recipe myself.
Why do we eat latkes on Hanukkah?
Kiersten Hickman/Eat This, Not That!
The beautiful story ofHanukkahis one that starts with oil.
Cutting them in half makes it easier to put the potatoes through afood processor.
Do not peel the potatoes!
Kiersten Hickman/Eat This, Not That!
The skin is a nice added touch to the latkes.
If you don’t have a food processor, you canbuy a handheld graterand shred them by hand.
Repeat the same step for the 1/2 onion as well.
Kiersten Hickman/Eat This, Not That!
The potatoes may still have a little liquid after, that’s okay.
Just venture to squeeze out as much as it’s possible for you to.
If you don’t have a cheesecloth, layer a few paper towels instead.
Kiersten Hickman/Eat This, Not That!
That’s the potato starch, which you will use!
So don’t dump it out just yet.
I used three eggs in this photo since I had medium eggs in the fridge.
Kiersten Hickman/Eat This, Not That!
However, if you have large eggs, you’ll only need two.
Fry in canola oil
Heat acast-iron skilletover medium-low heat.
After 3 minutes whenthe skillet is fully heated, add the oil.
Kiersten Hickman/Eat This, Not That!
Wait a few more minutes until the oil is hot.
Cook each latke for about 5 minutes on each side, or until they are crispy and golden brown.
Yes, this requires patience, take your time.
Turning up the heat will only burn them and they won’t be as delicious!
Once they are fully cooked, remove onto a plate lined with a paper towel.
Serve with sour cream and applesauce
The traditional toppings for latkes are sour cream and applesauce.
The latkes are best when served warm, so if you’re able to, serve them immediately.
Potato Latkes Full Recipe
Easy, healthy,350-calorie recipe ideasyou can make at home.
