The quintessential Hanukkah latke is just like mom’s; crispy, savory, and salty! These are easy to make ahead and simply heat up in a hot oven just 10 minutes before serving.
Serves: 24Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- 6 large russet potatoes, peeled and chopped
- 1⁄2 large onion, peeled and chopped
- 1⁄4 cup all-purpose flour
- 2 large eggs
- 2 tsp. salt, divided
- 1⁄2 cup vegetable oil
- Working in batches, place the potatoes in the bowl of a food processor. Pulse until the potato pieces are about the size of a grain of rice. Move to a large bowl and repeat with the remaining potato.
- Take a large handful of the potato mixture and move to a clean kitchen towel. Squeeze as much liquid as you can out of the potatoes, then move to another mixing bowl. Repeat the process with the remaining potato mixture. Once the potatoes are squeezed, add the onion to the food processor and pulse until the onion is finely chopped. Add the onions, flour, eggs, and 1 1⁄2 teaspoon salt to the potatoes. Stir to combine.
- Preheat oven to 300°F. Line a baking sheet with several layers of paper towels. Heat several tablespoons of the oil in a large frying pan set over medium heat.
- Use a spoon or small scooper to make mounds of latke mix in the hot pan, about 2 tablespoons per mound. Use the back of a fork to flatten the mounds into pancakes. Cook for 5 minutes on the first side, or until golden brown and crispy. Carefully turn the latkes over and fry for another 5 minutes on the second side, until brown and crispy.
- Move to paper-towel lined baking sheet to drain. Keep the baking sheet in the oven while you fry the remaining latkes. Repeat the frying process until all the potato pancakes are fried, adding additional oil as needed. Sprinkle the latkes with remaining salt and serve hot.