We made #latkes to celebrate #hannukah this year!! Okay, we are a little late to the game… but lakes 🥔 are always tasty 🤤. I mean… how can you go wrong with fried and crispy potatoes?!?! And… its vegetarian so great for #MeatlessMonday We love ours with sour cream, chives, and smoked salmon 🐟. We hear apple 🍎 sauce is also a great condiment! There are lots of recipes out there, some with pre-cooked potatoes and some done with raw potatoes… let us know what your favourite recipe is!!
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Sunflower or other vegetable oil, for frying
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder, and pepper, and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.