If you are celebrating Hanukkah (or maybe you just really love potatoes), we hope you are making these delicious potato latkes for breakfast, lunch and dinner – or at least as often as possible. They are truly a crowd pleaser. After all, who doesn’t like fried potatoes?
Personally, I prefer my latkes topped with sea salt, sour cream, chives and a little squeeze of lemon, but you might like them topped with something sweet. Applesauce is very popular, but I bet they’d be good topped with Apple-Pumpkin Butter, Apple Ginger Compote with Toasted Walnuts or even this Lime Cilantro Avocado Sauce. You could also try cottage cheese, creme fraiche, caviar, scallions, pesto, lox, malt vinegar or hot sauce. The possibilities are endless. You could even create a latkes bar and let everyone make their own.
We sliced the potato strips perfectly thin in our Stack & Snap™ 10 Cup Food Processor (70720). Use a russet potato for a nice, firm texture in your potato strands. You could make these with a healthful twist by adding sweet potatoes or zucchini in with the potatoes.
There are many ways to enjoy this delicious potato dish. What’s your favorite way to eat latkes? Tell us in the comments.
- 1 1/2 pounds potatoes, peeled
- 1 small onion, finely chopped
- 3 large eggs, beaten
- 1/4 cup matzo meal or all-purpose flour
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil
- Salt to taste
- Using shredding blade, with food processor running, add potatoes to food chute. Process until shredded. Use paper towels to squeeze shredded potatoes until very dry.
- Stir shredded potatoes, onion, egg, matzo meal and pepper in a large bowl until well blended.
- Heat oil in large skillet over medium-high heat.
- Using a 1/3 cup measure, carefully add latkes to preheated oil. Cook about 3 minutes on each side until crispy and golden brown.
- Drain on paper towels. Sprinkle with salt to taste.
- Serve with sour cream or applesauce, if desired.