Serve these deli-stile potato latkes hot with plenty of sour cream and applesauce!
Latkes, which are wonderfully crisp potato pancakes, are the specialty of the Jewish holiday Hanukkah.
But it’s actually the oil, not the potatoes, that is significant for the holiday.
Simply Recipes / Alison Bickel
So he decided to come up with a better latke recipe.
They are a little like mashed potatoes in texture but with a crispy outside.
Transfer the cooked latkes to the baking sheet to keep them warm until you’re ready to serve.
Simply Recipes / Sheryl Julian
Dont send them away.
Its the best way to eat latkes!
Add a bowl of sour cream for dipping, and some applesauce too, if you like.
Simply Recipes / Sheryl Julian
Storing and Freezing Latkes
Latkes will keep in the fridge for 5 days.
Latkes will freeze well for one month, wrapped in foil and tucked inside a ziptop freezer bag.
Uncover and continue reheating for 10 minutes more, or until hot throughout.
Simply Recipes / Alison Bickel
Chop 3 of the potatoes and the onion into 1-inch chunks; leave the last potato in the water.
In the bowl of a food processor, combine the chopped potatoes and onion.
Fold a large square of cheesecloth on itself until you have 4 layers and a roughly 12-inch square.
Simply Recipes / Alison Bickel
Line a colander with the cheesecloth.
Tip the potato-onion mixture into the colander.
Gather the corners of the cheesecloth around the potato-onion mixture and begin twisting.
Simply Recipes / Sheryl Julian
Grate the potato on the coarse side of a box grater.
Transfer the potato mixture from the cheesecloth to a bowl.
Add the grated potato, flour, eggs, salt, and pepper.
Simply Recipes / Sheryl Julian
In a large cast iron or non-stick skillet, heat the oil over medium heat.
Use the bottom of the spoon to flatten the mounds.
Cook for 3 minutes, or until brown on the bottom.
Simply Recipes / Sheryl Julian
Flip and cook until the other side is also browned, about 3 minutes more.
Transfer to a plate lined with paper towels and briefly drain them of any excess grease.
Continue cooking the rest of the latkes in batches, adding more oil to the pan as needed.
Simply Recipes / Sheryl Julian
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Simply Recipes / Sheryl Julian
