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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe from a family friend who acquired it from her friend Sandy Ruby of Toronot decades ago. Latkes are traditionally eaten by Jewish people during Chanukah, festival of lights. The oil for cooking the latkes is symbolic of the oil that miraculously kept the menorah of the Holy Temple lit for 8 days, though it was only enough to last for 1. Ingredients:
1/2 tsp baking powder |
3/4 tsp salt |
1 tbsp flour |
2 eggs, separated |
2 cups packed shredded potatoes (i used about 6-8 yukon golds) - squeezed of excess moisture |
1 small brown onion, shredded - squeezed of excess moisture |
oil for pan frying (olive oil is traditional but i've also used sunflower) |
Directions:
1. Combine baking powder, salt, and flour in a small bowl.
2. Beat egg whites until stiff.
3. In a large bowl, combine shredded potatoes, onions, and egg yolks. Add dry ingredients and mix to incorporate. Fold in beaten egg whites.
4. Heat about 1 tbsp of oil in a large skillet over medium-high. Drop potato mixture by the tablespoon into hot skillet. Flatten out a bit.
5. Cook until golden brown, turn and cook until other side is golden brown. Remove and transfer to a paper towel lined plate. Tent with tin foil to keep warm as you cook remaining batches. Add more oil per batch as needed.
6. Serve with sour cream and apple sauce on the side.
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