Potato Latkes Recipe
Though perfect for Hanukkah, potato latkes are delicious, crispy little gems that are also the perfect appetizer anytime. And when they’re topped with smoked salmon and sour cream, they also work for brunch, snacks and late night nibbles.
1 1/2 lb potatoes, peeled
1/2 cup finely chopped onion
2 large eggs, beaten
2 tbsp flour
1 tsp salt
1 tsp freshly ground pepper
Olive oil for cooking
For serving: sour cream, chopped smoked salmon and diced green onions
Preheat oven to 250 degrees F. Grate potatoes; then put grated potatoes in a large bowl of water, so they don’t brown.
Put onion, beaten eggs, flour, salt, and pepper in a bowl. Mix well to combine.
Drain potatoes well. Put drained potatoes in the center of a kitchen towel, wrap up and squeeze really well to remove any moisture. Add potatoes to beaten egg mixture and combine.
Heat 1/4 inch of oil in a nonstick pan over medium high heat until hot but not smoking. For each latke, put 2 tbsp of potato mixture into pan, spreading into a 3-inch circle. Reduce heat and cook until bottom is browned.
Flip latkes and cook until bottom is browned as well. Place on paper towels to drain and season with salt. Repeat with remaining potato mixture. Keep cooked latkes warm on a baking sheet in the oven until all are cooked.