Classic Chanukah latkes that can really be eaten all year round. Substitute different vegetables or a mixture for potatoes to get vegetable patties. Can be eaten alone, with sour cream, or applesauce.
- Cook Time
- Prep Time
- Vegetable oil for frying
- 1 cup flour
- 4 eggs
- 1 medium onion, grated in a food processor
- Salt and pepper to taste
- Pinch nutmeg
- 8 large Idaho or russet potatoes, peeled
1. Heat 1/3 inch oil in a heavy frying pan until very hot. While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly.
2. Quickly grate the potatoes in a food processor or by hand, and immediately stir them into the batter, making sure not to squeeze so as not to extract unwanted extra moisture. Work very quickly so they do not have time to get discolored.
3. Form small patties, and lower them into the hot oil, or drop the batter by heaping tablespoons. Fry until golden, about 3 minutes on each side.
4. Remove and drain on paper towels. Serve with applesauce, or plain yogurt.
Vegetable latkes: Replace the potatoes with a mixture of zucchini, carrots and parsnips. Add seasonings of your choice such as oregano, minced fresh garlic and basil.
Sweet potato latkes: Substitute sweet potatoes for the regular potatoes, and add brown sugar, cinnamon and ginger to taste.