These are traditional latkes, served in many Jewish households during Hanukkah. Serve with applesauce and sour cream.
Ingredients
About two pounds baking potatoes, peeled
One medium onion
Two eggs
Salt and freshly ground black pepper to taste
Two tablespoons plain bread crumbs or matzo meal
Canola or other neutral oil as needed
Directions
Grate the potatoes and onion and drain in a colander or strainer. In a large bowl, beat the eggs with the salt, pepper, and bread crumbs or matzo meal; stir in the potatoes and onion. Place an eighth of an inch layer of oil in a large, deep skillet and turn the heat to medium. When the oil is hot, drop the potato mixture into it by the quarter-cup or large spoon. Cook until browned on both sides, about ten minutes per latke. Drain latkes on paper towels.
Makes six servings
Time: forty minutes
Recipe courtesy of Mark Bittman’s How to Cook Everything
Translation by Plamedi Wawaka