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A different and flavorful update on the Chanukah holiday classic!
paper towels
2 pounds russet potatoes, peeled
1/2 onion
6 cubes Dorot Gardens Frozen Parsley
1/2 teaspoon Gefen Olive Oil
2 eggs
salt
pepper
vegetable oil, for frying
Gefen Applesauce, for serving
sour cream, for serving
Place two to three large layers of paper towels on a cutting board and begin grating potatoes and onion on top.
Pick up the grated potatoes and onion and with the paper towel into a large ball and gently squeeze out liquid, trying not to rip through the paper towel. Place the grated potatoes and onion in a large bowl. Repeat as needed until all of the potatoes and onions are grated and squeezed.
In a small bowl, microwave Dorot Gardens parsley cubes and olive oil for one minute.
Once cooled, add eggs and beat. Pour eggs into grated potatoes and use a fork to combine. Season with one teaspoon salt.
Heat vegetable oil in a skillet, about 1/4-inch deep. Once the oil begins to shimmer (about 325 to 350 degrees Fahrenheit), take a small handful of the potato mixture and flatten it out on the palm of your hand, making sure it is binding. Place it carefully in the hot oil and fry on each side until golden brown, about three to four minutes per side. Continue with remaining batter.
Keep an eye on the oil temperature and adjust heat as needed to prevent latkes from burning or under-cooking.
Season with more salt and pepper as needed and serve with applesauce and sour cream.
Sponsored by Dorot Gardens
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