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Latkes for Chanukah
Submitted by Susan Sklar. She says "I keep my latkes simple and always serve them hot."
Ingredients
- 4 russet potatoes peeled and quartered
- 1 white or yellow onion quartered
- 2 eggs quickly whisked
- 2 tsp salt
- 1 tsp baking powder
- 2 tbs flour or cornstarch for gluten free.
- peanut oil for frying
Instructions
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Peel and cut potatoes and onions in small enough chunks to place in Cuisinart or other food processor. Use the shredder blade.
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Mix with all other ingredients.
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Squeeze out extra moisture from mixture with a paper towel or cheesecloth.
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Heat oil until a few shreds of potatoes sizzle when you throw them in.
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Cook latkes, watching carefully to keep them from burning, about 5-6 minutes on each side. Keep monitoring the temperature of the burner so that the latkes don't cook too quickly.
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When they're cooked, let them drain on paper towels on a plate to remove the excess oil.
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Serve with applesauce, sour cream, yogurt, etc.