This potato latkes recipe is perfect not only for Hanukkah, but for any day of the year. They are crispy and packed with flavor.
- 2.5 lbs potatoes (peeled)
- 1 onion (large)
- 2 large eggs (beaten)
- ¾ cup matzo meal
- 2 tbsp potato starch
- salt and pepper (to taste)
- 2 cups oil (for frying)
- ½ cup chicken fat (schmaltz) (optional)
- Wash and peel potatoes and cut them into large chunks. Shred potatoes with a hand grater or food processor with shred attachment.
- Place grated potatoes into a large bowl and cover with cold water to prevent browning.
- Grate the onion in the same way and set aside.
- Drain the potato shreds in a colander and top with onions.
- Put the potato and onions into a cheesecloth and squeeze to remove all excess liquid.
- In a large bowl, mix together all ingredients (except the oil) until completely combined.
- Pour oil in the skillet and heat on medium, until hot (it will usually start to make sounds).
- Using a medium sized scoop, take an oversized scoop of the mixture and roll into a ball with your hands. Then, press a bit so that it's a semi-flattened potato patty. Add to oil, 5-6 at a time, with enough space so they aren't touching.
- Cook each latke on each side for approx. 3-4 minutes. You'll see the edges turn brown and then flip it and cook again for another 3-4 minutes.
- Remove from the skillet and place on a paper towel, on top of a plate.
- Continue to make the rest in the same way. Serve warm.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Side Dish
- Cuisine: Jewish