My Dad’s delicious Classic Latkes Recipe is simple and straightforward… and did I mention delicious?
Chanukah is my favorite holiday of the year. Growing up in Ohio, winter has already set in by the time the Festival of Lights rolls around and the warmth of the Chanukah lights always brightens up my spirits. Nowadays that I’m in Israel, you can find me on the beach until just before sundown, when I rush home to light the candles usually surrounded by friends and family. My Pop’s Classic Latkes Recipe has traveled with me from continent to continent and it still holds up strong!
This recipe doesn’t call for excess oil or flour at all. It’s a simple, straightforward way to make delicious fried potatoes quickly and with a great taste. I’ve always had leftovers when making latkes, which is great because then I can microwave them later and they are still yummy. I purposefully go light on the salt and each person can sprinkle their own desired amount after being served since it’s a personal taste kind of thing. Served with ketchup or applesauce, these latkes are sure not to disappoint. This recipe is dairy free and vegan as well.
Prep Time: 20 minutes
Cooks in: 15 minutes
Ready in: 35 minutes
- 2-3 eggs
- 5 potatoes
- 1/2 cup onion
- 1 tablespoon salt
- 1/4 cup vegetable or peanut oil
- Peel and grate your potatoes and onion, beat eggs in a separate bowl
- In a large bowl, mix your shredded potatoes and onions. Lightly salt and dump eggs in. Mix thoroughly
- Using a large skillet, heat up a bit of olive oil on the stove top. Use just enough oil to coat the top of the skillet
- When the oil is crackling, from your large bowl start making your latke patties and squeeze out the excess liquid. Place on the skillet and cook till golden brown on both sides
- Place the finished latkes on paper towels to soak up the excess oil
- You can add more oil as you go, and make sure to scoop off the burnt bits on your skillet as the patties don’t always stay 100% intact
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