Ingredients:
- 4 large potatoes
- 2 eggs beaten
- 1 tsp. salt
- 1 Tbls. flour
- 2 tsp. grated onion
- 1/2 tsp. baking powder
Directions:
Hanukkah’s most famous food! Grate the potatoes. You can use a food processor if you just pulse a little. You don’t want them to get mushy – just grated. Drain off the liquid using a strainer. Getting them dry is important – get serious about squeezing out the liquid – even use lots of paper towels.
Add the rest of the ingredients and mix well. Drop by teaspoonful – small amounts – onto greased skillet. Brown well on both sides. Refrigerate or freeze (separate each layer with aluminum foil.) When ready to serve – reheat single layers on the pan at a time in a 450 degree over until very crispy. Serve with applesauce and sour cream.
Comments:
From Liz Jaffe. This recipe makes a few dozen small sized latkes or about a dozen dinner size. Bob and I have found we like to make these with tons of oil – deep fried style and make huge messes right before the time we’ll be eating them. It is not Hannukah until there are tons of people gathered around waiting and laughing about the diligent smoke detector!
PS from Beth
For a few years now, we’ve been using 1/2 plain potatoes and 1/2 grated yams or sweet potatoes. Worth a trip to the store and with cranberry sauce on top… delicious!