It seems that many nationalities celebrate their own version of this crunchy, delicious potato treat delicately fried in oil. The Swiss have rosti, the Germans have Kartofellpuffer, the Swedish have rarakor. In America, we simply call them hash browns.
Whatever their name, these potato delights are sure to be gobbled up within minutes of preparation! These are a favorite Hanukkah treat worldwide.
Latkes
1 pound potatoes, peeled and grated
1/2 cup grated onion
1 large egg, lightly beaten
2-3 Tablespoons all-purpose flour
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4-1/2 cup olive oil for frying
sour cream or applesauce
1. Preheat oven to 250 degrees.
2. Prepare potatoes and rinse in cold water. Drain thoroughly.
3. In large bowl, combine potatoes, onion, egg, flour and seasonings.
4. In frying pan on medium-high heat, heat several tablespoons of oil.
5. Drop batter into oil and fry latkes, turning when golden brown. Spread potatoes for even cooking, then cook through.
6. Remove latkes to platter in warm oven and continue frying until all latkes are made.
7. Serve with a healthy dollop of sour cream or applesauce.
These treats are the perfect foil for stronger flavors. Add chopped apple or pear, onions or herbs to yield a sweet or more savory complement for soups, stews, eggs and more. Best consumed right after making when they’re hot and crispy!
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