The most delicious potato latkes

Potato latkes are traditionally served during Hanukkah, the Jewish festival of lights. These potato pancakes are fried in oil to symbolize the miracle of Hanukkah, in which the oil enough for one day lasted for eight.

Ingredients for Latkes

– 4 pounds russet potatoes, scrubbed and peeled – 2 white onions, peeled – 4 large eggs, lightly beaten – ½ teaspoon baking powder – ½ cup matzo meal – 1 teaspoon black pepper – 1 to 2 teaspoons salt – 4 cups oil, for frying

HOW TO MAKE LATKES  RECIPE

Grate potatoes and onions together using a hand grater or food processor. Place the potatoes and onions in a large strainer. Squeeze over a bowl, removing as much liquid as possible. Pour off liquid from the bowl allowing the potato starch to remain.

Transfer potatoes and onions into a large mixing bowl. Add remaining ingredients (except the oil) as well as the potato starch from the bowl to the potatoes and onions. Mix together well.

Line a baking sheet with paper towels. Preheat the oven to 200 degrees F to keep prepared latkes warm. Pour oil into a heavy-bottomed skillet, about ½ inch. Heat over medium heat until a bamboo skewer inserted to touch the bottom creates bubbles.

Using an ice cream scoop, spoon a portion of the potato mixture into the oil.  Flatten with the back of a spoon. Do not crowd the pan.

When the latke is golden brown on one side (3-5 min), carefully flip and cook on the opposite side. Transfer latkes to paper towel. If desired, sprinkle with salt. Keep warm until all latkes are cooked.

Serve immediately with sour cream and/or applesauce. If you wish, garnish with chopped chives for some color.

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