Potato Latkes recipe

A traditional dish during Hanukkah, potato latkes are a nice side dish on any day. What makes them special is the use of oil, a reminder of when the oil burned eight days instead of one, as a miracle of Hanukkah. Potato latkes are simple to make but we also offer a variation with apples, for those who prefer sweets and know the history of potatoes. Latkes are delicious served with sour cream or apple sauce, and this recipe adds a few yummy ingredients to make it a notch better.

Serves 6 (makes 12 latkes)

Ingredients:

4 large potatoes
Vegetable oil for frying
1 small white onion
2 large whole white mushrooms
1 large egg
1-2 tablespoons white flour
Kosher Salt to taste

Directions:

1. Peal raw potatoes and grate on a large grater or using a food processor. Squeeze out extra liquid.

2. Chop the onion and mushrooms, add to the grated potatoes.

3. Add 1 egg, 2 tablespoons of flour and a pinch of salt; mix well.

4. Heat up vegetable oil in a large skillet on medium heat. Make sure the skillet is hot before you place the batter on it.

5. Place potato mixture 1 tablespoon at a time into the skillet allowing space between, so latkes don’t stick together.

6. Turn latkes over after 3-4 minutes, once the bottom is golden and allow 3 minutes to finish cooking on the other side.

7. Serve warm with apple sauce or sour cream.

Another option for those with a sweet tooth is an apple latke – replace potatoes, onion and mushrooms with 6 grated apples, replace salt with a tablespoon of sugar and a bit of cinnamon. Cook the same way as the potato version. Enjoy!