Classic Crispy Potato Latkes Recipe: Easy Homemade Chanukah Favorite

Ingredients

• 4 potatoes

• 2 eggs

• 2 tablespoons flour (you can use matzah meal, or potato starch for a gluten-free version)

• 2 teaspoons salt

• ½ onion (optional)

• A pinch of black pepper

• Oil for frying

Instructions

1. Peel the potatoes and grate them using a box grater or a food processor. If using onion, grate it at this stage as well.

2. Squeeze the grated potatoes thoroughly to remove excess moisture. For best results, place them in a clean kitchen towel or cheesecloth over a bowl for about 30 minutes to drain.

3. Combine the grated potatoes with the eggs, flour, salt, and black pepper. Mix well until evenly incorporated.

4. Heat a small amount of oil in a frying pan over medium heat.

5. Scoop about one tablespoon of the potato mixture for each latke and place it in the pan. Flatten slightly with the back of a spoon.

6. Fry each latke for about 2 minutes per side, or until golden brown and crisp.

7. Transfer the cooked latkes to a plate lined with paper towels to absorb excess oil.

8. If you are not serving them immediately, keep the latkes warm in a low-temperature oven to maintain their heat and crisp texture.