Latkes (potato pancakes) are a must-have at Hanukkah, but are really wonderful any time of the year! This is my mother's recipe, which is honestly the best potato latke I've had. I usually end up making a second batch because they disappear so quickly. I've tried other recipes and always return to this one. Lovely topped with sour cream or applesauce.
Ingredients
- potato: 3 cups (shredded)
- onion: 0.25 cup (grated)
- eggs: 2 piece (beaten)
- saltine crackers: 6 piece (or as needed, crushed)
- salt: 0.5 tsp (to taste)
- ground black pepper: 0.25 tsp
- vegetable oil: 0.5 cup (or as needed)
Metric Conversion
Stages of cooking
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Mix potato, onion, eggs, crushed crackers, salt, and pepper together in a large bowl.
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Heat 1/4 inch oil in a heavy skillet over medium-high heat.
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Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are an even thickness.
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Cook in batches in the hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a paper towel-line plate. Holiday Baker
