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Appetizers, Sides

Potato latkes

When Hanukkah begins Friday night, all around the world Jews will be preparing dishes that represent the holiday perfectly. The Ashkenazim will be frying potato latkes. In Israel they'll be making sufganiyot, the little jam-filled doughnuts. Italian Jews will deep-fry ... Read more

Total time: 40 minutes | Serves 6
  • 2 pounds potatoes
  • 2 eggs
  • Salt
  • Oil, for frying

Step 1Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy.

Step 2Beat the eggs lightly with salt to taste, add to the potatoes and stir well. Film the bottom of a skillet with oil and heat over medium heat. Take serving-spoonfuls or as much as one-fourth cup of the mixture and drop into the hot oil. Flatten a little and lower the heat so that the latkes cook through evenly. When one side is brown, turn over and brown the other. Lift out and serve very hot.

Note: You may add pepper, chopped parsley and finely chopped onion to the egg and potato mixture.
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