Anders Bandt

Latkes (Hanukkah Potato Pancakes)

← Sides

Ingredients

  • 2 1/2 to 3 pounds potatoes, shredded
  • 2 onions, peeled
  • 3 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 to 3/4 cup all-purpose flour
  • 1 cup canola oil, for frying
  • Applesauce, or sour cream, for garnish

Instructions

  • In a large bowl, mix together shredded potatoes, onion, eggs, flour, salt, and pepper. Heat large cast-iron pan with 1 to 1.5 inches of oil.
  • You will know oil is ready for frying if you carefully drop a single shred of potato into the oil and it begins to bubble. If you are using a thermometer, bring oil up to 350 degrees.
  • Form potato mixture into ΒΌ cup sized patties and carefully drop into oil using a spatula.
  • Cook about 5 minutes on each side or until both sizes are golden brown.
  • Allow excess oil to drip from latkes when you remove them from cast-iron pan and place on a baking pan lined with several layers of paper towels to soak excess oil.
  • Serve immediately or reheat later in the over.