Potato Latkes

Traditionally served during Hanukkah, these delicious potato pancakes are crisp on the outside and a bit creamy in the center. You can serve it with applesauce like some people do, but adding a slice of fresh apple cuts some of the sweetness and adds a fresh, bright taste.

Recipe by Rori Trovato; photography by Luca Trovato

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Vegetables

Lunch

Ingredients

1 pound russet potatoes, peeled		1/4 teaspoon black pepper
1 small onion		1/3 cup canola oil
1 large egg, slightly beaten		1/3 cup sour cream
1/2 teaspoon salt		1 apple, cut into small wedges

directions

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1
Using a hand grater on the large holes, grate the potato and the onions. Place between two paper towels and roll up, jelly roll style. Squeeze out as much liquid as possible. Place in a medium bowl and add the egg, salt and pepper and mix well.
2
In a large frying pan, add about 3 tablespoons of oil and heat until hot over medium high heat. Line a plate with 2 paper towels and set next to the stove.
3
Working 3 at a time, heap about 2 tablespoons of the potato mixture into the pan and spread out with a fork to make a 3-inch circle. Reduce the heat to medium and cook until golden brown, about 3 to 5 minutes, turn over and cook another 3 to 5 minutes until golden brown.
4
Remove and place on paper towel-lined plate. Season with additional salt if desired. Add more oil as needed. Keep warm in the oven on 175 degrees F. Dollop each latke with sour cream and an apple wedge. Serve warm.

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Potato Latkes

Ingredients

directions