Happy Hannukah to all who celebrate!
This is my favorite time of year, if only because it means latke season. While I can never seem to make them as good as grandma does, they are still an anxiously awaited treat. The time spent making these golden gems is well worth it. Served with sour cream or applesauce (we found a jar of delicious blackberry-apple sauce!), you could justify eating these for breakfast, lunch, or dinner. Not to mention that reheated under the broiler, they make great leftovers, so don’t worry about making too many!
Just a tip: we’ve found that starchier potatoes make crispier latkes. While we always get yukon gold or red potatoes for everything else, good ol’ boiling potatoes are best for this recipe.
Grandma’s Potato Latkes
Makes 8 servings. Recipe from grandma Elaine (hi grandma!).
6 large potatoes, peeled and finely grated
6 tablespoons matzo meal or flour
1½ teaspoons salt
½ teaspoon pepper
1 small onion, grated
3 eggs, well beaten
Squeeze the grated potatoes inside a dish towel to remove the moisture. Place in a bowl. Add eggs, onion, flour or matzo meal, salt, and pepper and combine.
Heat Â½ inch oil in skillet over medium high heat. Drop potato mixture by rounded tablespoonfuls into hot oil and flatten slightly. Cook until edges are crisp. Flip and brown other side. Remove and drain on paper towels.
Serve with applesauce or sour cream.
Note: These can be frozen and reheated for several minutes at 400ËšF on an ungreased baking sheet.