Potato latkes have been a traditional staple for Jewish individuals. They are the most traditional of Hanukkah foods. The oil used for frying represents the central story of the holiday. It signifies to light the temple for 1 day miraculously lasted for 8.
How To Make Potato Latkes
- 1 medium onion
- 6 medium potatoes about 2 lb., peeled
- 2 eggs beaten
- 2 tbsp matzo meal
- 2 tbsp parsley fresh, chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/3 cup vegetable oil
- sour cream
- Coarsely shred onion into a large bowl. Shred potatoes into bowl with onion, stirring occasionally.
- The onion will keep the potato from browning. Stir in eggs, matzo meal, parsley, salt and pepper.
- Heat 2 Tbs. oil in a large heavy skillet over medium heat. Add potato mixture by rounded tablespoonfuls into oil.
- Fry until crisp and golden; turn and fry remaining side until golden for about 5 minutes on each side. Transfer to platter and keep warm.
- Repeat until all potato mixture has been used, adding oil as necessary. Serve with applesauce and sour cream.