Though perfect for Hanukkah, potato latkes are delicious, crispy little gems that are also the perfect appetizer anytime. And when they’re topped with smoked salmon and sour cream, they also work for brunch, snacks and late night nibbles.
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 10-12 servings
- 1 1/2 pound potatoes, peeled
- 1/2 cup finely chopped onion
- 2 large eggs, beaten
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Olive oil for cooking
- For serving: sour cream, chopped smoked salmon and diced green onions
- Preheat oven to 250°F. Grate potatoes; then put grated potatoes in a large bowl of water, so they don’t brown.
- Put onion, beaten eggs, flour, salt, and pepper in a bowl. Mix well to combine.
- Drain potatoes well. Put drained potatoes in the center of a kitchen towel, wrap up and squeeze really well to remove any moisture. Add potatoes to beaten egg mixture and combine.
- Heat 1/4 inch of oil in a nonstick pan over medium high heat until hot but not smoking. For each latke, put 2 tablespoons of potato mixture into pan, spreading into a 3-inch circle. Reduce heat and cook until bottom is browned.
- Flip latkes and cook until bottom is browned as well. Place on paper towels to drain and season with salt. Repeat with remaining potato mixture. Keep cooked latkes warm on a baking sheet in the oven until all are cooked.