Latkes are a classic Hanukkah dish. The patties are cooked in oil, symbolizing the small amount of oil in a temple lamp that burned for eight days, the miracle the holiday commemorates. Garnish with extra green onions.
Combine potato and onions; squeeze moisture from potato mixture over a sieve. Combine potato mixture, flour, salt, and egg whites in a large bowl. Divide mixture into 12 equal portions, and squeeze out any remaining liquid. Discard liquid. Shape each portion into a 1/4-inch-thick patty.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 1 tablespoon oil and 6 patties.
This has become my go to recipe for latkes. Light and crispy. I disagree with previous review about need for food processor. Grater is fine. Put grated potatoes in a dishcloth and twist to remove liquid.
Lovely subtle taste. I used matzo meal instead of the flour and it worked just as well, probably didn't even need either since it was such a small amount. Would definitely make these again - simple, straightforward and easy to make.
These are really delicious, and super easy, provided you have a food processor to shred potatoes. My family loved them. I would make them again in heartbeat. The one thing I would just reiterate, is that you MUST squeeze out all the liquid from each individual cake, before you fry them, or they'll fall apart! I've learned that the hard way!
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