|Nutritional Guidelines (per serving)|
These crispy fried potato pancakes are incredibly delicious and addictive. Grate potatoes by hand if you want to make a batch from scratch or if you're in a rush, use frozen hash brown potatoes. Just remember to thaw and drain well—the less water in your potatoes, the crispier the latkes will be. Garnish with sour cream and dill for a kick of flavor or applesauce if you're serving at Hanukkah.
- 3 cups peeled, shredded potatoes
- 3 tablespoons grated onion
- 2 eggs (beaten)
- 3 tablespoons flour
- 1 teaspoon salt
- 1 cup vegetable oil
Dry the potatoes as much as possible. You can place them in a kitchen towel and wring. In a large bowl, combine all ingredients except the oil and mix well.
Heat oil in heavy skillet over medium-high heat. Place 1/4-cup spoonfuls of the potatoes mixture into the oil, pressing down gently.
Cook until brown on one side, then turn and cook until brown on the other.
Drain on paper towels
Serve hot and enjoy!