Potato Latkes

You don’t have to be Jewish to enjoy potato latkes. Who wouldn’t love a hot fried potato pancake on a cold winter night? The fact that its Hanukkah this week makes it the best time of all to give them a try. These are such wonderfully easy-to-make comfort food you’ll want to add them to your regular menu rotation. Serve them up with a side of applesauce or sour cream and they will win you over. If you’re not Jewish, you may be tempted to convert 😉

latkes1

Once you get the basic version down, you can jazz it up a bit by adding herbs such as rosemary or shredding some  peeled carrots and mixing those in with the potatoes. If you are going gluten-free you can substitute all-purpose gluten-free flour here instead of regular flour. And if you have a food processor, go ahead and use it to shred those potatoes.

SourceURL:file://localhost/Users/theresagoodman/Documents/Nursing%20Mother’s%20Cookbook/Potato%20Latkes.doc

4 large potatoes

½  cup finely chopped onion

3 tbsp flour or matzah meal

3 eggs well beaten

1 tbsp salt

salt & pepper

vegetable oil for frying

all ingredients in one bowl

all ingredients in one bowl

Peel & grate potatoes. Drain in colander, squeeze to remove excess water. Place potatoes & onion in a mixing bowl.  Add flour, eggs, salt & pepper. Mix well. Heat 1-2 tbsp oil in a large frying pan over medium heat. Drop 1 large spoonful if mixture for each latke. Fry until browned on each side. Transfer to a plate lined with a paper towel. Serve with applesauce or sour cream.

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