Latkes are hands-down one of our favorite holiday foods. Crispy and golden, they can be topped with almost anything. Whether you’re going for classics like sour cream and salmon, or applesauce, the beauty of Hanukkah is that it lasts eight days and you can have a different topping each night!
- 2 ½ pounds russet potatoes
- 1 medium onion
- 2 large eggs, beaten
- ½ cup scallions, finely chopped
- ¼ cup matza meal
- 3 tablespoons unsalted butter
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- ½ teaspoon baking powder
- ½ tablespoon potato starch
- Vegetable oil, for frying
- Peel and shred the potatoes until coarsely grated. Grate the onion. Place both in a colander and squeeze to release moisture. Allow to drain for 2 minutes and then pat dry.
- Combine the potatoes, onions, scallions, eggs, matza meal, butter, salt, pepper, sugar, baking powder, and potato starch.
- Heat a 1/8-inch layer of oil in a large skillet and add ¼ cup of the latke mixture at a time. Flatten slightly and allow to cook until golden on each side. Do not fry too many latkes at once as this will drop the temperature of the oil and leave you with soggy latkes.
- When done, remove the latkes from the skillet and allow to drain and cool on a wire rack.