Some like latkes with applesauce and some with sour cream, but everyone likes classic potato laktes. Substitute matzoh meal for flour and use for Pesach as well.
Classic Latkes
Servings
6 Servings
Ingredients
- 2 eggs beaten
- 4 medium russet potatoes about 8-ounces each, peeled and shredded
- 1/4 cup flour
- 1/4 cup grated onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup vegetable or peanut oil
Instructions
- In a large bowl combine eggs, flour, onion, salt, and pepper, stirring to blend.
- Using your hands, squeeze out as much liquid as you can from the potatoes.
- Add the shredded potatoes to the egg mixture, mixing well.
- In a large, heavy skillet, heat some of the oil over medium-high heat. Spoon the batter by quarter-cupfuls onto the hot skillet, flattening them with the back of the spoon.
- Fry until the bottom of the pancakes are nicely browned – between 3-5 minutes. Flip the pancakes and cook for about 3 minutes longer.
- Repeat for the remaining pancakes, adding oil to the skillet as needed. Drain on paper towels and serve immediately. Makes about 12 four-inch pancakes.
GREAT latkes recipe!