Classic Latkes

Classic Latkes
These ultra-crispy potato pancakes are a Hanukkah miracle.
  • 1 lb. Russet potatoes, peeled (about 2 medium)
  • 2 large eggs, beaten
  • ½ c. all-purpose flour
  • 1½ tsp. kosher salt, divided
  • Canola oil, for frying
  • 2 tbsp. chopped chives
  • Applesauce, for serving
  • Sour cream, for serving
  1. Using the medium holes on box grater, grate potatoes. Transfer to a bowl of ice water until ready to use. Using a clean dish towel, squeeze out as much liquid as possible, or let drain in fridge overnight.
  2. In a large bowl, combine potatoes with eggs, flour, and 1 teaspoon salt.
  3. In a large skillet over medium heat, heat about ⅛” oil until shimmering. To test if oil is hot enough, sprinkle with some flour. If flour bubbles and dissolves immediately, oil is ready.
  4. Add a few spoonfuls of potato mixture to the oil and pat down to flatten. Fry until crispy and golden, about 3 minutes per side. Transfer to paper towels to drain, then sprinkle with remaining salt.
  5. Serve with chives, applesauce, and sour cream.

How To Make Classic Latkes

Our Classic Latkes will make you wish it was Hanukkah all year long.Full recipe: http://dlsh.it/21iiNvf

Posted by Delish on Friday, November 30, 2018



Leave a Reply