Latkes

Directions

Wash, peel and grate enough potatoes to make 3 cups.

2. Rinse grated potatoes under water to remove the excess starch and drain in a colander.

3. Grate enough onion to make 4 tablespoons.

4. Pat both the potatoes and onions dry with a paper or dish towel.

5. In a large bowl, beat the eggs. Add the potatoes, onion, pepper, salt and bread crumbs. Mix well. Adjust to a desired consistency by adding more bread crumbs (if it gets too thick, add milk).

6. In a frying pan, heat the oil over a medium-high flame.

7. Drop in the potato mixture by the spoonful. After a few minutes, turn and cook until golden brown on both sides. Place on paper napkins or paper bags to absorb the extra oil.

 

Notes: These are traditionally served during Chanukah and can be served with applesauce and/or sour cream.

 

Substitutions: Bread crumbs/Cracker crumbs/Flour.