Latkes, crispy and delicious potato pancakes, hold a special place in Jewish culinary traditions. These golden delights are fried in vegetable oil until perfectly crispy on the outside and tender on the inside. The significance of using oil in latkes harkens back to the miracle of the oil that lasted eight days in the temple. Served hot and accompanied by sour cream or applesauce, latkes are a beloved holiday treat enjoyed by many.

Ingredients

  • 8 medium potatoes, grated
  • 2 medium onions, grated
  • 3 eggs
  • ½ cup all-purpose flour
  • salt and pepper to taste
  • ¼ teaspoon baking powder
  • vegetable oil

Instructions

Mix the grated potatoes and onions. Squeeze out excess liquid. Blend in the eggs, flour, salt and pepper, and baking powder. Heat the vegetable oil until very hot and then drop mixture in large dollops from a serving spoon. Flatten pancakes with the back of the spoon or a spatula and fry, turning once until both sides are golden brown. Makes about 10 latkes.