Hanukkah Special: Latkes

Difficulty Level : Easy

Serves: 4 people

Cooking Time: 30 mins

Ingredients

2 large russet potatoes (about 1 pound) scrubbed and cut lengthwise into quarters

1 large onion (about 8 oz.) peeled and cut into quarters

2 large eggs

1/2 cup all-purpose flour

2 tsp coarse kosher salt plus more for sprinkling

1 tsp baking powder

1/2 tsp fresh ground pepper

peanut oil or canola oil for frying

Instructions

1. Grate potatoes and onion. With a box grater, grate the potatoes and onion. Transfer to a clean dishtowel and squeeze and wring out as much of the liquid as you can. You can also rinse and spin dry in a salad spinner.
2. Transfer and mix. Quickly transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder, and pepper and mix until the flour is completely absorbed.
3. Heat oil. In a medium heavy-bottomed pan over medium-high heat, add about 1/4 inch of oil.
4. Fry batter. Heat oil or schmaltz over medium-high heat and drop some mixture into the pan, pressing to flatten it. Make the latkes in bathes. Your pan should sizzle if you’re looking for crispy latkes. When the edges are brown and crispy, about 5 minutes, flip. Cook until the second side is deep brown, about another 5 minutes. Transfer the latkes to a paper towel-lined plate and sprinkle with salt. Repeat with the rest of the batter..