A known treat during the Hanukkah season, this latkes recipe makes it just like Smitten Kitchen’s. You’ll be craving for potato pancakes after trying this out. If you are looking for dishes to serve for Hanukkah season, you can take a look on our Jewish recipes.
How To Make Smitten Kitchen's Latkes
This latkes recipe will let you enjoy a new way to prepare crispy pancakes using potatoes.
Shred the potato with a grater and squeeze this by hand.
In a large mixing bowl, whisk the flour, egg, salt, and pepper together.
Stir in the potato and onion until potatoes and onions are evenly coated.
In a medium skillet, heat roughly 2 tablespoons of vegetable oil until shimmering.
Drop packed tablespoon of the potato mixture into the skillet and flatten them with the back of a spoon.
Cook the latkes over moderately high heat until the edges are golden, about 1½ minutes; flip and cook until golden on the bottom, about 1 minute.
Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Garnish with green onions. Serve with sour cream. You can keep latkes warm in the oven for an hour or more. You can also make them ahead of time, freeze and reheat them in a single layer on a cookie sheet in a 400-degree oven until they're crisp again.
- Sugar: 2g
- Calcium: 24mg
- Calories: 131kcal
- Carbohydrates: 28g
- Cholesterol: 2mg
- Fat: 1g
- Fiber: 3g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 523mg
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 592mg
- Vitamin A: 26IU
- Vitamin C: 24mg
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