HANUKKAH LATKES

HANUKKAH LATKES image

Yield 12-15 latkes

Number Of Ingredients 8

Previous Next

3-4 medium russet potatoes, peeled and placed in cold water
1 medium onion, peeled and cut in chunks
2 eggs, lightly beaten
1 tablespoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon baking powder
3 tablespoons of matzoh meal, bread crumbs or flour
Grapeseed or canola oil for frying (about 1/4 inch deep)

Steps:

In a food processor using the metal blade, process the onions until minced. Remove and place in a large bowl and squeeze out the watery liquid. Process half the potatoes with the metal blade in about five pulses to make creamy but not mushy. Then switch to the shredding disk and process the remaining potatoes. This way you get a nice texture of both shredded and creamy potatoes. Squeeze out some liquid from the potatoes and add to the onions. Add the beaten eggs, salt, pepper, baking powder and matzoh meal. Heat oil in a nonstick or iron skillet, about 1/4 inch deep. You'll know it's ready when a small amount of the added oil sizzles. Drop the batter by heaping tablespoons into the oil over a medium-high heat and slightly flatten the latkes so they cook evenly. Flip them over with a spatula when they are a deep golden brown (about four minutes) and cook until nicely browned on the other side. Drain on a paper towel. Serve or freeze immediately. Enjoy! Happy Hanukkah!