14 Dec SPECIAL CHANUKAH RECIPE: CLASSIC POTATO LATKES

INGREDIENTS: 

3/4 medium yellow onion,

peeled and cut into large

pieces

3 medium russet

potatoes, peeled and cut

into large pieces

1/4 cup all-purpose flour

1 teaspoon kosher salt

2 large eggs

vegetable oil, for frying

1 cup cinnamon

applesauce, for serving

sour cream, for serving

DIRECTIONS:

holes of a box grater, grate the onion. Transfer to a bowl and

set aside.

Grate the potatoes in the food processor or on a box grater.

Line a large bowl with paper towels or a clean kitchen towel.

Squeeze the excess liquid from the potatoes into the bowl.

Drain the liquid, then add the potatoes to the bowl, along with

the grated onion, and toss to combine.

Heat 2 inches of vegetable oil in a heavy-bottomed pot over

medium-high heat until it reaches 350°F

Dollop about . cup of the latke mixture at a time into the hot

oil and spread to make pancakes, about 3 inches in diameter.

Do not overcrowd the pan. Reduce the heat to medium and fry

until the latkes are browned on the bottom and the edges are

crispy, 3-5 minutes. Flip and cook on the other side for about 5

minutes more, until browned and crispy. Transfer the latkes to

a paper towel-lined plate to drain and repeat with the

remaining batter.

Serve the latkes with cinnamon applesauce and sour cream.