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Potato Latkes

Potato Latkes

On Hanukkah, food is eaten that is deep fried in oil, a reminder of the miracle of the oil. That is why Potato Latkes, crispy potato pancakes are made. They can be served with applesauce and sour cream, which is how we make and serve them when we visit friends during Hanukkah. While simple to make, they are steeped in tradition and make a wonderful potato dish anytime. They are quite addictive we’ve found. Many made, never make it to the table when I make them, which is why I volunteer since I’ll have control of them between cooking and serving.

Yield: 12 to 16 latkes
1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon sea salt
1/2 to 3/4 cup olive oil
Sour cream and Applesauce to serve with the latkes.

Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand. Put in a large bowl of cold water as you grate them. Soak potatoes 1 to 2 minutes after last batch is added to water. Drain well.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.