Description
Deliciously crispy potato pancakes traditionally enjoyed during Hanukkah and all year round, perfect for family gatherings.
Ingredients
Scale
- 2 large potatoes (Russets preferred)
- 1 small onion
- 1 large egg
- 1/4 cup flour (all-purpose or matzo meal)
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
- Sour cream for serving
Instructions
- Peel and grate the potatoes and onion into a bowl.
- Drain the grated mixture using a kitchen towel or cheesecloth to remove excess moisture.
- In a large bowl, combine drained potatoes and onion with the egg, flour, salt, and pepper, and mix well.
- Heat 1/4 inch of oil in a frying pan over medium heat until shimmering.
- Scoop the mixture into the hot oil, flattening slightly to form pancakes.
- Fry each latke for about 3-4 minutes on each side until golden brown and crispy.
- Remove and drain on paper towels.
- Serve hot with sour cream.
Notes
For additional crunch, ensure the oil is hot enough before adding latkes. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 1 latke
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg