Potato latkes are seasoned, pan fried potato pancakes that are traditionally served for Hanukkah.
Besides, if I only stuck to my roots I would be stuck with bangers and mash, and I know that would get old quick.
These potato latkes were yummy, came together quickly and Handsome totally had the right idea about using them again for breakfast. Our 2 large potatoes made about 12 latkes, so there were plenty of leftovers.
- 2 large potatoes
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup chopped onion
- 2 tablespoons flour
- 1 egg
- Vegetable oil
- Sour Cream
- Chives or dill
Grate potatoes into a bowl. Add onions, egg, flour, salt and pepper. Mix well.
Brush a large skillet with oil and heat over moderately high heat until hot but not smoking. Drop as many ⅛-cup measures of potato mixture into skillet or a griddle as possible to fit on a skillet leaving enough space between each one. Flatten with a spatula into ¼-inch-thick pancakes.
Cook latkes 2 to 3 minutes on each side or until golden and cooked through. Serve with sour cream and dill and/or chives.
I hope everyone is having a great time either sharing their holiday traditions or getting ready for them this time of year. Our house is in a frantic drive to finish up some projects and clean before people start to come over for festivities.
Some recipes that would go well with the potato latkes: