Potato Latkes

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There is a tradition to eat foods fried in oil on Chanukah in commemoration of the miracle following the Maccabean victory over the Assyrian forces: When they went to rededicate the Holy Temple they could find only enough olive oil to light its lamp, its menorah, for one day. They lit it anyway, and miraculously the lights remained burning for eight days – enough time for new oil to be pressed. Here is a basic, no-fail recipe for traditional potato latkes fried in oil.

20m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

Prepare the Latkes

  1. Grate potatoes, drain all liquid.

  2. Add remaining ingredients, mixing well.

  3. Fry in hot oil until golden on both sides.

Credits

Description:

Photography and Styling by: Elazar Klein Studio

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2 Comments

Amy Wasserman •

No onions?
I always prefer weight of potatoes than a number of potatoes due to the difference in size.
That's why I make potato kugel always with 5 lb.
Do you happen to have measurements based on 5 lb of potatoes and do you use Idaho or yukon gold which is less starchy?
I cook everything but this is one thing I've never gotten right

Raquel Malul Kosher.com Team •
Reply to Amy Wasserman

Hi, we, unfortunately, do not have the weight of the potatoes, but I would assume they are medium-sized potatoes. You could definitely add onions if you would like as well.

Sara •

Best latkes ever!!