As Adam Sandler sings, there are 8 crazy nights… of Hanukkah. In my family, it is always a tradition to make potato latkes on the first night that we light the menorah. I was searching for the perfect recipe and found one at www.delish.com. Don’t forget to add sour cream or apple sauce as a side!
Ingredients
- 1 large egg
- 3 tablespoon(s) chopped chives
- 2 tablespoon(s) matzo meal or all-purpose flour
- 2 tablespoon(s) grated onion
- 1 tablespoon(s) fresh lemon juice
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) coarsely ground black pepper
- 2 1/2 pound(s) baking potatoes, peeled
- 1/2 cup(s) vegetable oil, for frying
- Applesauce and sour cream
Directions
- Preheat oven to 250 degrees F. Line cookie sheet with paper towels.
- In bowl, with fork, lightly beat egg. Stir in chives, matzo meal, onion, lemon juice, salt, and pepper. In food processor with shredding disk, shred potatoes. Place potatoes in colander in sink; squeeze out liquid. Stir potatoes into egg mixture.
- In nonstick 12-inch skillet, heat 3 tablespoons oil over medium-high heat until very hot. Drop potato mixture by scant 1/4 cups into oil to make 6 latkes. Flatten each latke into 3-inch round.
- Cook latkes 8 to 10 minutes or until both sides are browned and crisp, turning over once. With slotted spatula, transfer to lined cookie sheet. Keep warm.
- Repeat, stirring mixture each time before frying and adding more oil for each batch. Serve with applesauce and sour cream.
