Author Notes: A quick and easy Jewish potato Latkes (pancakes) recipe with some sour cream/applesauce on top – for a happy & yummy Hanukkah!
Originally appeared in: http://amenvamen.com/recipe/jewish-potato-latkes/ —Amen V Amen
cup matzo meal
tablespoon baking powder
tablespoon freshly ground black pepper
sour cream (optional)
- Using a food processor – peel & shred the potatoes and onion into a large bowl. I recommend transferring the shredded potatoes & onion into a sieve with a cheesecloth and wring – to force out the liquids.
- Add eggs to the bowl and stir well.
- Gradually add matzo meal while mixing, until the batter is doughy, not too dry. Tip: Don’t worry if you end up with a large amount, you don’t need all of it.
- Add the baking powder, salt & pepper and mix well. Tip: If the batter turns a bit orange, that’s normal. It will go away when it fries.
- Heat approximately 1/2 inch of oil in a large heavy-bottom skillet over medium-high heat (around 400°F or 200°C.)
- Place large spoonfuls of the potato batter, and fry them in the oil for 3-4 minutes a side. Tip 1: Flip the latkes when the bottom is golden-brown. Tip 2: Be careful not to flip them too much, as they may burn the outside of the latkes without cooking the inside
- Place ready latkes on paper towels to drain. Serve hot with sour cream, applesauce or cottage cheese & Enjoy!