What is Hanukkah without latkes? Not nearly as delicious. Here is our recipe for the best latkes.
The Best Latkes Recipe
Makes 10 Latkes
- 3 cups (1 pound) russet potatoes, washed and peeled
- 1/4 medium white onion, minced
- 1 clove garlic, minced
- 2 eggs
- 2 tablespoons flour
- 1 teaspoon salt
- ½ cup canola or other oil or more to fry
- Start by shredding your potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. Let water sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom.
- Place potatoes in a large bowl, dry again very well. Then add in the onion, garlic, eggs, flour and salt and reserved starch and combine.
- Meanwhile, heat up canola oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Season with salt, drain on a rack over paper towels. Eat with applesauce and sour cream!
To make ahead, fry the latkes as normal but do not drain them and put them on a cookie sheet. Freeze the whole sheet and then to reheat just put in the oven frozen. The oil kind of refries them. Nearly as delicious as fresh. Enjoy!