Traditional Hanukkah Meals: Traditional Potato Latkes

Traditional Latkes

4 medium potatoes
1 medium onion
2 eggs
3/4 cup bread crumbs
Salt and black pepper to taste
Vegetable oil

This recipe makes about 12 latkes. I usually double the recipe for my family and have not had any problems with it.

Using a cheese grater shred the potatoes and onions into a large bowl. Press out all of the liquid between two paper towels. Add the eggs and mix well. Add ¼ cup of the bread crumbs and mix well. Add another ¼ cup of the bread crumbs and mix well. The batter should be starting to take on the consistency of dough. You may not need the rest of the bread crumbs, so add it in slowly while mixing continuously. Add a little salt and pepper to taste to the dough and give it a quick mix. Be sure not to over mix the dough.

Pour about ½ inch of oil into your skillet and heat over medium-high heat. While it heats you can start making the patties. Form patties into thin round discs about the size of your palm. Place the discs into the heated oil and resist the urge to flip them. If you flip them too early or too much, you may not cook them all the way through. When the bottom of the disc is a nice golden brown, flip it to the other side. When you have fully cooked the discs, lay them out on paper towels to drain.

Serve them warm with applesauce or sour cream. You can put the discs in the oven on a very low temp to keep them warm, but they may get a little too crispy on the outside and bit mush on the inside if left in there for too long.

You can also spice up your traditional latkes by adding your favorite spices or vegetables to the dough. Celery, carrots, and jalapeño are some great choices. Don't be afraid to get creative.