This is one of the most famous dishes of Jewish foods and a specialty for Hanukkah. The latkes are served as an appetizer, as a side dish, and even for tea with a sprinkling of confectioners' sugar. They can be marvelous if properly prepared, and served just before eating.
- 2 lbs (1 kg) potatoes
- 2 large eggs
- 2 TBS all purpose flour (can be non gluten flour)
- Sour cream (optional)
- Apple souse (optional)
- Oil for frying
Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This removes the starchy liquid, which will make the latkes soggy when they are not properly drained.
Beat the eggs lightly with salt, add to the potatoes, and stir well. Cover the bottom of a frying pan with oil. Heat the oil until very hot but not smoking. Take serving-spoonfuls, or as much as 1/4 cup (50 ml), of the mixture and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other. Lift out and drain on paper towel. Serve immediately while the latkes are very hot. Garnish with sour cream and apple sauce (optional)
You may add black pepper, chopped parsley or cilantro, and finely chopped onion to the egg and potato mixture.