How to Make Traditional Easy Hanukkah Potato Latkes

Published by Bat-El at December 10, 2017

Ingredients

4- 5 potatoes, grated (Yukon gold are the best for this recipe, but you can use any type you have on hand)
1 small onion, finely chopped
3 Tbsp flour (I use white spelt)
2 egg (OR 3-4 tbsp chickpea flour for a vegan version)
2-3 Tbsp chopped parsley
1 tsp paprika
1/2 tsp turmeric
salt and pepper to taste
4- 6 Tbsp oil for frying ( I use grapeseed oil) OR Baking sheet lined with parchment paper for baking

Whenever my mom wanted to do a light meatless meal these latkeses were waiting for us on the table along with a fresh salad or sliced vegetables, bread and hummus spread. AND NOTHING ELSE WAS NEEDED! I know some people have those only in Hannukah but I literally grew up eating these all year long. Simple and delicious. You can feel comfortable baking them on 375 for 20-25 minutes.

Instructions

1). Place all the ingredients in a bowl.

2). Mix and let sit for few minutes while the oil is heating up in a wide skillet. ( Start with high and then continue with medium-low heat)

3). Using a tablespoon, scoop some of the mixture, (allow some of the liquid to run down) and place in the skillet. Do not overcrowd the pan since it will be challenging to flip the patties. Best to do 4-5 at a time. And best if the patties are not too thick.

4). Cook the first side for about 3-4 minutes, carefully flip and cook the other side until golden brown.

5). Transfer to a plate lined with paper towels to absorb some of the frying oil.

6). Sprinkle some salt while it is still hot and serve immediately.

Notes:

If you choose to do the baked version make sure to preheat the oven and oil the parchment paper.
Try to have as less liquid as possible.
Spray some oil on top of the patties for a golden brown color