Classic Potato Latkes

Hannukah doesn't officially start at our house until the latkes are fried. Crispy and delicious, these flat potato pancakes are eaten during the eight nights of Hannukah.

Hanukkah, the “Jewish Festival of Lights”, that starts on 25 Kislev of the Hebrew calendar - it can happen from late November to late December. This year is extra special since the first night of Hanukkah coincides with Christmas Eve - less negotiating and more celebrating for our family this year.

How often does this happen? Well, the last time was in 1978.

Light up the candles and enjoy the latkes with apple sauce and sour cream. This is the potato latke recipe we made last night. It makes 50-60 latkes depending on how big you make them.

Ingredients:

4 lbs /  2 kg of potatoes grated

2 medium size onions grated

3 large eggs

1 tsp of baking powder

1-2 tsp of salt

Pepper to taste

Instructions:

Grate potatoes and onion using a grater or food processor. We like the texture from hand grater better but if you are pinched for time use food processor.
Place grated potatoes and onions in a colander and let excess water drain for 5-10 minutes (or a few minutes longer depending on how patient you are).
Move potato-onion mixture into a large bowl, add the rest of the ingredients and mix well.
Warm up a thin layer of oil in a medium-large skillet over medium heat.
Drop mixture by large spoonfuls (about ⅛ of a cup) and cook until golden brown on both sides.  Approximately 2-3 minutes per side.
Serve with sour cream and homemade applesauce and enjoy with family and friends.
Merry Christmas!