During Chanukah or after the Festival of Lights, Chanukah recipes are always in season.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Potato Latkes
Ingredients
For the potato mixture:
- 4 medium potatoes (russet)
- 1 medium sweet potato
- 1 large onion
- 1 teaspoon salt
- Pepper
- 1 teaspoon baking powder
- 1/3 cup flour
- 2 eggs
For frying:
- Canola or vegetable oil
For the sour cream:
- 1 cup sour cream (or Greek yogurt)
- 1/4 teaspoon salt
- 1/2 teaspoon dried dill or 1 Tablespoon fresh chopped dill
Instructions
- Grate the potatoes and onion on the thin or large setting and place them in a large mixing bowl.
- Add the rest of the ingredients and mix well until combined.
- Add the oil into a large skillet, 1/2" high, and warm the oil on medium heat. Test the oil to make sure it’s ready by dropping a small drop of mixture to the oil. If it’s bubbling, the oil is ready.
- Drop a soup spoon full of batter into the skillet and tap it gentle with the back of the spoon so it looks like a flat latke.
- When the edges of the latkes are golden brown, flip them and continue frying.
- Place on a platter lined with paper towels to absorb the extra oil.
- Mix the sour cream with the dill and salt and serve.
- Best eaten right away.
Notes
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