Ahh, latkes, the Hanukkah gift that keeps on giving! We celebrated the holiday with Sherry’s Best of the Best latkes last night. Easy to make, delicious to eat. What a combination.
INGREDIENTS
8-10 russet potatoes, washed and cut into 2 inch chunks (unpeeled)
2-3 onions, roughly chopped into quarters
2 eggs
Kosher salt
Flour, to thicken
Canola oil, for frying
In a food processor, add the onions and potatoes in batches, then add the eggs, and run the processor until everything is fairly chopped, not pureed. Once you are done, pour the mixture into a colander set over a large bowl, and let drain.
Once drained, in a bowl add the potato/onion/egg mixture, some kosher salt and flour, and mix until you have moist but thickened batter. Heat the oil in the pan until hot, then add the batter in 2-3 inch spoonfuls, flattening down. Fry until browned on one side, then turn over and cook until browned. Place latkes on 4-10 layers of paper towels to soak up any excess oil (of which there will be plenty).
Serve with applesauce and sour cream, or with sour cream and applesauce.
If you have an electric frying pan, that seems to make the latkes come out evenly cooked. Otherwise, use a large frying pan.
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