Celebrate Hanukkah with these crispy, golden latkes, a traditional Jewish dish symbolizing the miracle of the oil, made with grated potatoes and onions, fried to perfection, and best enjoyed fresh.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Appetizer
Cuisine: Jewish
Diet: Vegetarian
Servings: 0
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Equipment
1 skillet
Ingredients
4potatoesYukon Gold, peeled and sliced longways (so they fit into the food processor)
1onionmedium, peeled and sliced to fit into the food processor
2tbspparsleyfinely minced
2tbspgreen onionfinely minced
2eggswhisked with a fork
2tbspall purpose flour optional, or leftover mashed potatoes for a gluten-free option
sea salt and ground black pepper
olive oilenough for about a 1/4" layer in your skillet
Instructions
Using a hand grater or a food processor, grate the potatoes and the onion. Place in a fine mesh strainer over a bowl and press out the water.
Mix the potato and onion in a bowl with the parsley, green onion, eggs, and the flour. Mix well. Season with 2 pinches each of salt and pepper.
Heat a cast iron skillet or a griddle and coat with a thin layer of oil (about 1/4 inch). Place spoonfuls of the potato mixture into the oil, flattening each one with a spatula.
Fry several minutes, until golden brown, and then flip over and continue frying until both sides are well browned. Drain on paper towels. Add additional oil to the pan as needed to fry the rest of the latkes.
Serve immediately plain, or with the topping(s) of your choice.