Aviva’s Potato Latkes
A traditional dish at Hanukkah, these are delicious, crispy, and fun to eat all year round. If you make the batter ahead of time, refrigerate it until you are ready to cook them, and drain the excess liquid from the bowl before frying them. If you don't mind extra calories, extra oil will make them extra-crispy. Or, if you are looking for a fry-free preparation, see below for an oven-cooked technique as well!
- 8 medium russet potatoes
- 1 large yellow onion
- 6 scallions finely chopped
- 4 eggs lightly beaten
- 1 tsp. salt
- ¾ cup flour
- 1 cup canola oil for frying
- applesauce and sour cream for serving
- Grate the potatoes and yellow onion coarsely (I always use a hand grater and ask the kids to take a shift).
- Rinse the potatoes in a colander with cold water and drain them thoroughly to remove some of their starch. Press them down into the colander to squeeze out as much water as possible.
- In a large bowl, combine the potatoes, onions, scallions, eggs, salt and flour and mix thoroughly.
- Preheat the oven to 200 degrees to keep the cooked latkes warm, if you don’t plan on eating the latkes as they cook.
- In a large skillet (use an electric frying pan if you have one), heat the oil over medium high heat. To test if it’s hot enough, drop a little piece of the potato mixture in and see if it sizzles. If it sizzles immediately the oil is hot enough.
- Drop tablespoonfuls of the potato mixture into the pan, and flatten them to an even thickness. Leave about an inch between the latkes for even frying. Fry the latkes for a few minutes per side until they are golden brown. Remove the to a paper towel-lined baking sheet to drain. Transfer them to the oven to keep them warm, if necessary. If you need to add more oil to the pan, do so between batches so the oil can heat up fully before adding more latke batter.
- Serve them topped with applesauce and/or sour cream, if desired.
- Preheat the oven to 425 and brush your baking sheet with oil.
- Scoop up spoonfuls of the mixture, and lay them out on the baking sheets. Gently press them down until they are about 3 inches in diameter and ¼-inch thick. The latkes will not expand, so you can put them close together.
- Bake for 10 minutes, or until the bottoms are golden, flip, and then bake for another 10 minutes.
- Serve as described above.
Tip: If you want to save time, you can use your food processor to grate the potatoes and onions. Some people say the consistency is better when grated by hand, but I have never really tasted a difference. Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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