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On the subject of Latkes for Hannukah,   there are so many recipes out there – and many of us use the same recipes and techniques that have been passed down in our families for generations.   My recipe is nothing new – but I like the results. 

Before we begin, some latke pointers:

    Use a box grater to grate vegetables. If making large quantities, use a food processor. Squeeze as much liquid from the vegetables as you can.

    Grating the onion first, then tossing the potatoes with the onions as you grate them will help keep the potatoes from oxidizing and turning that blueish grey that is so appealing.

    Use a non-stick or cast-iron frying pan for frying. Heat 1/2″ of canola or vegetable oil over medium (350 degrees). The oil should be hot enough for the latkes to sizzle and bubble as soon as they touch the oil, but not too hot or they will burn before they are cooked through.

    Drain the cooked latkes on paper towel.

    Fry one latke and taste it, checking the seasoning before frying the whole batch. If you like things light on salt and pepper cut back my quantities – taste one and add seasoning to suit your tastes.

    Serve with apple sauce, sour cream, creme fraiche or tzatziki.

    Latkes are best served hot, right out of the pan (after draining). If you are feeding a group, place the fresh latkes on a baking sheet and keep in a 200º oven as you make them. If necessary, they can be frozen, thawed and reheated on a baking sheet at 350º degrees, uncovered, until warm (about 10-15 minutes).

Traditional Potato Latkes
1 large yellow onion, peeled and shredded
2 lbs. red potatoes (5 medium), peeled and shredded
2 whole eggs
3 T. flour
1 1/2 – 2 tsp. salt
1/4 – 1/2 tsp. black pepper

Grate the onion and potato, drain and place in a mixing bowl. Add the eggs, flour, salt and pepper and mix well.

Heat oil and use two spoons to place batter gently into the oil (use about 2 T. of mixture for each latke). Fry for about 4 minutes, or until the edges start to brown, then turn over and cook another 3-5 minutes until both sides are golden brown.

Transfer to paper towel, drain and enjoy.

Makes 12-14 latkes.