Latkes
Traditional potato pancakes served at Hanukkah, with an optional kick of curry. Serve hot with sour cream or apple sauce.
Course: Side Dish
Cuisine: Jewish
Keyword: Hanukkah, Potatoes
Servings: 5 servings
Author: Molly Abraham in Detroit Monthly Magazine December 1996
Combine in large bowl and mix well:
- 4 large potatoes peeled and grated
- 1 small onion peeled and grated
- ¼ carrot peeled and grated
- 2 eggs
- 1 tablespoon unbleached all-purpose flour
- 1 ½ teaspoon salt
- pinch pepper
- ½ teaspoon baking soda
- 1 tablespoon strong curry powder (optional)
In a large, heavy skillet, heat 1/4-inch oil at 350° F.
Drop potato mixture into hot oil one heaping tablespoon at a time (more for larger latkes).
Flatten pancakes slightly but do not allow them to touch.
Fry slowly, turning once to brown both sides.
Remove when golden brown and dry on paper towels.