Hanukkah Latkes

Last night, my friends and I threw a Hanukkah party, and naturally, it was all about the food. The Argentinean friend brought empanadas, I made boursin cheese (surprise surprise), and together we made latkes.  

Now, I am here to tell you that grating potatoes is not fun. The end result, however, is well worth the effort. They are kind on the wallet, as well as seriously delicious. There’s really no reason not to make latkes.

There’s still two days of Hanukkah left, so get on it!

Latkes
6 medium potatoes
1 small onion
2 eggs, beaten
¾ cup flour
1 tsp salt
½ pepper
A ridiculous amount of vegetable oil
Sour cream and applesauce to garnish

Wash and peel the potatoes, then grate them using a cheese grater. (If you have a food processor that works too, and would make things insanely easier.) Do the same for the onion.

(Note: the potatoes will brown very quickly. Have no fear, they’ll still look and taste good when they’re finished.)

After grating the potatoes and onion, place them in several paper towels and squeeze out all the liquid. Stir in the eggs, flour and seasonings until thoroughly mixed.

Fill a pan with about half an inch of vegetable oil and bring it to high heat. Place spoonfuls of the potato mixture in the oil and flatten them. Flip them occasionally until golden brown. Once finished, lay out on paper towels to drain the excess oil. Serve with sour cream and applesauce.