This Holiday recipe is just in time for the first night of Hanukkah and is shared by our graphic designer and content writer Steven, here at Gliffen Designs.
Nothing quite said the holidays in my house as a kid like the overwhelming stench of onions and potatoes being fried up into utter golden glorious perfection. After an epic potato latke fry fest by my mom or Bubbie, nothing in the house was immune from that all encompassing smell. If you were in a ten-mile radius of the frying you had to wash your clothes ASAP or else you risked being a walking, living latke incarnate and spreading your potato pancake holiday cheer from room to room as you went. It would have been best to spray the couch cushions or better yet the whole house down with Febreeze to mask that delicious Hanukah haze, but Febreeze wasn’t even invented yet, oy vey.
Luckily potato latkes are pretty simple and only require a handful of ingredients that you most likely already have lying around your kitchen. You could get creative with it and make some modern fusion inspired concoction, but I think it’s best to keep it greasy and classic. The potatoes and oil are the stars of this show, so let ‘em shine.
Bubbie’s Potato Latkes
- 3 large potatoes, peeled and shredded
- 1 small onion, shredded
- 3 eggs
- 1 teaspoon salt
- 2 tablespoons all-purpose flour, or as needed
- ½ cup vegetable oil
- applesauce or sour cream optional
Directions
- Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
- Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
- Place cooked latkes on stacked paper towel to absorb excess grease. Serve Hot and enjoy!
- Febreeze house liberally.