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These thin onion and potato pancakes make a tasty accompaniment to any meal. The key to their crispiness is draining all the liquid from the grated potatoes and onion before frying.
Originally published as Latkes in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p243
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Reviewed on Dec. 02, 2010 by yides
I can tell that not a really orthodox jew made this recipe. I'm an orthodox jew and i'll tell you what a good latka is to be like, use as many potatoes as you like with the equivalent amount of eggs, for example 5 potatoes to 5 eggs, spice it well : red pepper, garlic powder, black pepper and salt, sufficient oil in batter and for frying, with a little seltzer to fluff it up. ladle in heaping spoonfuls in oily pan, do NOT deep fry - oil may just about reach a quarter lenghthwise into latka. Let cook on each side until well golden, ENJOY IT'S YUMMMMMMY Traditional Jewish latkas - Happy Chanukah.
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