Quick and Easy Potato Latkes

Create a delicious Hanukkah meal with this quick and easy potato latke recipe, made with frozen shredded potato.
Plate of Potato Latkes

Plate of Potato Latkes

Food prep shortcuts mean extra time to set the table and craft some special decorations. Traditional potato latkes are made with frozen shredded potato, which saves time and the accompanying "risks" that accompany using a hand grater.

By: Matthew Mead
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Makes 9 latkes

Ingredients

  • 1 (30-ounce) bag unflavored, frozen shredded potatoes
  • 1 cup finely diced Vidalia or Texas sweet onions
  • 2 eggs, beaten (use as much as needed, mixture may not require 2 whole eggs)
  • salt to taste
  • 1 teaspoon freshly ground white pepper
  • 2 to 3 tablespoons flour or matzo meal
  • vegetable oil for frying
  • sour cream, for topping

Directions

Defrost grated potatoes in a medium-size bowl. Immediately add onion, eggs, salt, pepper and flour. Mixture should be thick and hold together when pressed.

Meanwhile, pour about 3/4 inch oil into a heavy-bottomed frying pan. Heat slowly until oil reaches approximately 375 degrees F. Line a baking sheet with multiple layers of paper towels and preheat oven to 250° F.

To check the temperature of the oil, make a test pancake. Be careful not to spatter oil. Place about 2 tablespoons of potato mixture in the palm of your hand and form into a 2-1/2 - to 3-inch-wide and 1/2- to 3/4-inch-thick pancake — similar to a hamburger patty — and place carefully into oil. The first side should be golden brown in about 3 minutes. Turn carefully and fry other side. If pancake browns faster than 3 minutes per side, reduce the oil's temperature. If pancake takes more than 3 minutes per side to brown, increase oil's temperature. Repeat with remaining potato mixture.

Place pancakes on paper towels. If not serving immediately, place pancakes on paper towel-lined pan and keep warm in a preheated oven for up to 1 hour. Serve with room temperature sour cream and applesauce.

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