Happy Chanukkah, friends! I'm quickly popping in to share my mom's amazing latke recipe with you (which actually comes from Rochester's Hadassah Cookbook). I may be biased, but I really do think her latkes are the best – and they really aren't all that difficult to make! I'm not a recipe blogger, so I stuck to the basics. Let me know if you make these or if you need clarification! (By the way, here's a link to my latke sweatshirt!)
Ingredients
6-8 red potatoes
1 medium white onion
2 Tbsp sour cream
1 teaspoon salt
2 eggs
1/2 teaspoon pepper
1/4 cup flour
1/2 cup bread crumbs
Vegetable oil (corn oil)
Extra sour cream and applesauce for serving
Directions
Peel and grate your potatoes, either by hand or in a blender/food processor. Transfer your grated potatoes into a large bowl. You can drain or wring out the excess water, but (and this is a VERY controversial opinion) you don't necessarily need to. Add the sour cream to keep the potatoes from turning brown. Then, add eggs and mix together. Add onion, flour, salt, and pepper and mix well. Pour a generous amount of vegetable oil into a large skillet (or two) on medium-high heat. When the oil is heated, add your potato mixture in cookie-sized portions and fry. They do not need to be neat! If they're freeform, they'll get those crispy edges. Flip once the latkes are golden brown on one side (you may need to flip them a second time to get them extra crispy!). When the latkes are done frying, remove them from the skillet and place them on a paper towel. Repeat this process until all the potato mixture has been used (makes around 30 latkes). Serve with sour cream, applesauce, sugar and cinnamon, or toppings of your choice and enjoy!
