Potato latkes are a traditional (and delicious!) food made during Hannukah, a Jewish celebration lasting eight days and nights. Our tech editor Marc Saltzman shares his family recipe for this easy and tasty dish.
If you're never tried potato latkes, they’re like warm hug from a beloved friend or family member.
I mean, what’s not to like about fried potatoes? Potatoes are the key ingredient in latkes, which are enjoyed as Jewish people around the world celebrate Hannukah, the Festival of Lights.
Every December, this holiday celebrates the Maccabees' victory over the Seleucid Empire (in 164 BCE). The oil used to fry the latkes commemorates the miracle of the oil that lasted eight days, even though there was only enough for one. Hanukkah is celebrated by lighting the menorah over eight days and saying special prayers.
While recipes differ slightly, my wife Kellie makes delicious latkes for our family of five. Keep reading for her recipe. —Marc Saltzman, tech editor
Ingredients for Potato Latkes
1 pound Yukon gold potatoes
1 medium onion
1 large egg
2 tbsp flour
1 tsp salt
Pepper, to taste
1/2 cup-1 cup avocado oil or oil of choice (do not use olive oil)
Directions for Potato Latkes
1. Peel and grate potatoes and onion using a food processor or cheese grater.
2. Place grated onion and potato onto cheese cloth or a clean kitchen towel and squeeze out as much moisture as possible.
3. Add grated potatoes and onions back to the bowl. Whisk egg in a separate bowl and add to the potatoes and onions along with flour, salt and pepper. Stir to combine.
4. Preheat oil in a large frying pan and add small mounds of the mixture (be sure to space them out enough to give them room to cook and make them easy to flip). Gently press down and fry until golden brown. Flip to brown the other side. Repeat with remaining mixture until done.
Serve warm with apple sauce or sour cream.
