Traditional Potato Latkes
3 cups Yukon Gold potatoes
2 whole eggs
1/2 cup flour
salt and pepper to taste
Vegetable oil for frying
1/4 cup chopped scallions, sautéed chopped onions, or leeks (optional)
Sour cream, chives and applesauce for dipping
Peel the potatoes, then grate them by hand or through a processor and place in a colander. Rinse with cold water, then sprinkle with salt, toss and allow to sit for 5 minutes. Squeeze out all the water you possibly can. In a large mixing bowl, beat eggs, then add potatoes and leeks and mix gently. Sprinkle flour and a pinch of salt and pepper. The mixture is already salted from the potatoes, so you won’t need much more. Mix again gently or until flour is incorporated. Heat a frying pan (preferably a cast iron skillet) filled with a quarter of a cup of vegetable oil, to medium heat. Once oil starts to wave, add dollops of the potato mixture, patting down into a pancake shape (about a heaping silver dollar size). Fry for a couple minutes or until edges are light brown. Flip, fry until golden then drain on paper towels or cookie rack. Sprinkle with a little more salt and serve alongside applesauce and sour cream.
Hanukkah Latke Variations
Root Vegetables: Substitute 1.5 cups of the grated potatoes with julienne root vegetables (I used the frozen ones from Trader Joe’s which includes red beets, purple carrots and parsnips)
Zucchini: Substutite 1.5 cups of potatoes for shredded zucchini. Just like potatoes, zucchini retain a lot of water. So after grating, place in a colander, sprinkle with salt then squeeze heartily after allowing to sit for several minutes.
Sweet Potato And Carrot: Substitute 2 cups of potatoes with a cup each of grated sweet potatoes and carrots. These might be my favorite, as the sweet potatoes caramelize and the carrots add great crunch!