I make the same traditional recipe every year and I’ve never had any complaints. If it ain’t broke, don’t fix it.
10 potatoes, peeled and cut into chunks
1 onion, peeled and cut into chunks
¼ cup flour
½ teaspoon pepper
1-1/2 teaspoons salt
Oil for frying
In a food processor, using the grater blade, grate the potatoes and onions. Pour into a strainer and strain about the extra liquid. In a large bowl, mix the potato-onion mixture with the eggs,flour, salt and pepper. Heat oil in a large frying pan. When oil is hot, place large spoonfuls of the potato mixture in the pan and flatten slightly. Cook until crispy (3 to 5 minutes per side) and drain on paper towels. Can be frozen. Serve with homemade applesauce or sour cream.
This question may be more appropriate for your forum but I need to know how do I get the smell of Potato Latkes out of my kitchen! Whether I’m living in a small apt or have a large kitchen, the smell of oil, onions and potatoes lasts for days! Any advice would be appreciated. And thanks for the great, easy recipe!!!
The new Febreez air frseheners worked like a charm!
hang a wet bedsheet while you are frying and the air goes in the sheet en it doesn’t stay in your kitchen
I know what happens to the 1/4 cup of flour but a new cook might not. per haps you might want to add it into your instructions.
Done – thanks so much for pointing that out!
I just made a batch of these latkes and they were great. Thanks Elizabeth, you are the best. Saul
I do not understand what she means about the flour
The flour is added in with all the ingredients. Sorry for the confusion. It acts as a binder and helps reduce liquid build up in the batter. Make sure to get as much liquid out of the batter as possible.