Potato Latkes and Ideas on Garnishes and Serving Them

Potato Latkes are steeped in tradition. They are often served during Hanukkah during the Festival of Lights, an eight-day event eating fried foods to commemorate oil's miracle within the Jewish religion. While these are great served during Hanukkah, these are also wonderful served for other events, and for year round enjoyment. Great for serving with roast poultry, like chicken, duck and goose.

Potato Latke Recipe

2 cups grated raw Idaho potatoes (Russets only, do not use the red waxy ones)

2 large eggs, beaten

1/4 to 1/3 cup all purpose flour

1/2 c small diced onion

Salt and Pepper, to taste

Oil for frying

Put the freshly grated potatoes in a large mixing bowl and run water over them. Stir the potatoes around the water and let set for about 5 minutes. Pour into a colander and press to drain all of the water. Place in a large mixing bowl again, and fill the bowl with cold water again. Stir the potatoes and let set for about 5 minutes. Pour into a colander and fully drain, pressing on the grated potatoes to release all of the water.

Place the potatoes into a separate dry mixing bowl and add in the eggs, flour, onion and salt and pepper to taste.

In a large frying pan, pour about 1/4 inch high level of oil inside. Heat the pan to around 350 degrees F. The use of a large electric frying pan will help regulate temperatures better.

Take the potato mixture and drop by mounds into the hot oil. Spread out to cook evenly if the mounds are too high. Allow to cook for about 4 to 5 minutes or until the first side turns a golden brown. Carefully turn over and cook until the second side is cooked to a golden brown.

Lift up with a slotted spatula or a spoon and place on a paper towel-lined plate and allow to drain. Serve immediately.

Serving Ideas

These are great when served with the following items:

Fresh Sour Cream

Sprinkle with Chopped Herbs: fresh parsley, basil, oregano: one or all three together

Artichoke Hearts: in a homemade marinade

Fresh Grated and Curled Carrots: Peel to remove skins, then take the vegetable peeler and make long peels. Place in ice water to curl.

Fresh Made Applesauce