Latkes (potato pancakes) are a must-have at Hanukkah, but are really wonderful any time of the year! This is my mother's recipe, which is honestly the best potato latke I've had. I usually end up making a second batch because they disappear so quickly. I've tried other recipes and always return to this one. Lovely topped with sour cream or applesauce.
Ingredients
- 3 cups shredded potato
- 0.25 cups grated onion
- 6 saltines crackers , or as needed, crushed
- 2 large eggs , beaten
- 0.5 teaspoons salt , or more to taste
- 0.25 teaspoons ground black pepper
- 0.5 cups vegetable oil , or as needed
Instructions
-
1
Combine potato, onion, crushed crackers, eggs, salt, and pepper together in a large bowl.
-
2
Heat 1/4 inch oil in a heavy skillet over medium-high heat.
-
3
Drop spoonfuls of potato mixture, first pressing mixture against side of the bowl to remove excess liquid, into hot oil; slightly flatten latkes with the back of a spoon to make an even thickness.
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4
Cook in batches until browned and crisp, 3 to 5 minutes per side. Drain latkes on a paper towel-lined plate.
Nutrition Facts
Per serving
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