Crispy Potato Pancakes (Latkes)

Ingredients:

4 large potatoes, peeled

1 medium onion

2 large eggs

1/2 cup all-purpose flour (or matzo meal for a traditional version)

1 teaspoon salt

1/2 teaspoon black pepper

Oil for frying, such as vegetable or canola oil

Instructions:

Prepare the Potatoes and Onion:

Grate the potatoes and onion using a food processor or a hand grater.

Place the grated mixture in a clean dish towel and squeeze out as much liquid as possible.

The key to crispy latkes is removing as much moisture from the potatoes as you can.

Make the Batter:

In a large bowl, mix the drained potato and onion with the eggs, flour, salt, and pepper. Stir until the mixture is well combined and forms a batter.

Heat the Oil:

Pour about 1/4 inch of oil into a large skillet and heat over medium-high heat. The oil is ready when a small amount of the batter sizzles upon contact.

Fry the Pancakes:

For each pancake, drop a heaping tablespoon of the potato mixture into the hot oil. Flatten it down to form a pancake. Fry in batches, do not overcrowar the pan.

Cook each pancake for about 3-4 minutes on each side, or until golden and crispy. Adjust the heat as needed to prevent burning.

Drain and Serve:

Remove the pancakes from the oil and drain on paper towels. Season with additional salt if desired.

Serve hot with sour cream, applesauce, or your favorite dipping sauce.

Tips:

Variations: You can add some grated carrots, zucchini, or sweet potatoes to the mix for a different flavor and additional color.

Keeping it Crispy: Keep the fried pancakes warm and crispy by placing them in a single layer on a baking sheet in a 300°F (150°C) oven until ready to serve.

Potato pancakes are versatile and can be enjoyed as a breakfast item, a side dish, or even a snack.

They are especially popular during Hanukkah but are a delightful treat at any time of the year.

Enjoy making and serving these crispy, golden pancakes!