Potato Latkes for Hanukkah
Crispy, golden, and irresistibly savory, these **Potato Latkes for Hanukkah** are a celebration of tradition and flavor. Made with freshly grated russet potatoes and onions, these classic Jewish holiday treats are seasoned simply with salt and pepper to let their rustic ingredients shine. A touch of all-purpose flour and eggs binds everything together for the perfect texture, ensuring these latkes fry up beautifully crunchy on the outside and tender on the inside. Whether served with a dollop of tangy sour cream or a spoonful of sweet applesauce, these latkes make for the ultimate holiday indulgence. Perfectly crispy and ready in just under an hour, they're a must-have for your Hanukkah celebration or anytime you crave a comforting, hearty side dish.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Vegetable oil
- Sour cream or applesauce (optional for serving)
Instructions
Peel the russet potatoes and grate them using a box grater or a food processor with a shredding disc. Place the grated potatoes in a clean kitchen towel and squeeze tightly to remove as much moisture as possible. This step is crucial for crispy latkes.
Grate the yellow onion and squeeze out excess moisture in the same way. Combine the grated potatoes and onion in a large mixing bowl.
In a separate small bowl, lightly beat the eggs. Add the beaten eggs, all-purpose flour, salt, and ground black pepper to the potato and onion mixture. Mix until fully combined.
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers. Test the oil by dropping a small bit of the potato mixture into the pan; it should sizzle immediately.
Using a spoon or your hands, scoop about 2 tablespoons of the potato mixture and flatten it into a small patty. Carefully place the patty into the hot oil. Repeat until the skillet is filled, but do not overcrowd the pan.
Fry the latkes for about 3-4 minutes per side or until golden brown and crispy. Remove them from the pan and place them on a plate lined with paper towels to drain excess oil.
Continue frying the remaining latkes in batches, adding more oil to the skillet as needed and allowing the oil to reheat between batches.
Serve the latkes warm with your choice of sour cream or applesauce on the side.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 19.5 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 287 mg | 22% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 7079 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
