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Potato Latkes

Photo: Jennifer Causey
Active time 35 mins
Total time 35 mins
Yield

Serves 8 (serving size: 2 latkes and 1 1/2 tbsp. sour cream)

No Hanukkah celebration is complete without latkes, or crispy potato pancakes. Traditionalists will say there’s no sense messing with the original (applesauce and sour cream are the only toppers at the table; ketchup is unwelcome). Still, the cakes are a perfect canvas for a range of colors and flavors. Go with the classic for the first night of Hanukkah, and then try earthy-sweet carrot and curry latkes, Borscht-inspired beet latkes, or cheesy cauliflower and Gruyère latkes on another night. The trick to crispy cakes with less oil is to start with a very dry mixture. Drain well; then squeeze in a clean kitchen towel

Ingredients

  • 5 cups shredded peeled baking potato (about 1 2/3 lb. potatoes)
  • 1 cup grated white onion (about 1 large)
  • 2 ounces unbleached all-purpose flour (about 6 Tbsp.)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 large egg
  • 1 large egg white
  • 5 tablespoons canola oil, divided
  • 3/4 cup light sour cream

Nutrition Information

  • calories 228
  • fat 12 g
  • satfat 2.4 g
  • monofat 6.5 g
  • polyfat 2.8 g
  • protein 5 g
  • carbohydrate 26 g
  • fiber 2 g
  • cholesterol 31 mg
  • iron 1 mg
  • sodium 281 mg
  • calcium 55 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 250°F.

  2. Combine grated potatoes and onion in a colander; drain 15 minutes, pressing mixture occasionally with a spoon to extract liquid. Place potato mixture in a clean kitchen towel; squeeze out excess liquid. Place potato mixture in a bowl.

  3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to potato mixture, stirring to combine. Stir egg and egg white into potato mixture.

  4. Heat a large skillet over medium-high. Add 5 teaspoons oil; swirl to coat. Spoon potato mixture loosely into a 1/4-cup dry measuring cup, filling about two-thirds full. Add mixture to pan, and flatten slightly. Repeat procedure 4 times to form 5 latkes. Cook 3 to 4 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven at 250°F. Repeat procedure twice with remaining 10 teaspoons oil and remaining potato mixture, adding an extra latke to the pan during the last batch to yield 16 latkes total. Serve latkes warm with sour cream.