Nothing says Hanuka better than potato latkes for dinner and jam doughnuts for dessert. This simple, easy and effortless recipe makes the best potato pancakes; crispy on the outside soft tender flavored potato on the inside. Seasoned with onions, garlic and fresh herbs these are truly festive.
½cup(0.5cup)Onion chopped finely
3tbsp(3tbsp)Rice flouror cornstarch
½cup(0.5cup)Cilantro chopped finely
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Chop onions fine and saute with one tsp oil and a pinch of salt until translucent and reduced.
Add garlic - cook for one more minute - set aside
Beat the egg well - set aside.
Use a large fry pan or two and heat 2 tbsp oil on low heat.
Use a colander with a bowl underneath.
Grate the potatoes in the colander using the large side of the grater
Alternatively, you can use the grating attachment on the food processor.
Sprinkle some salt and mix the potatoes - set aside
The salt will help release the liquid from the potatoes.
Use a large bowl that can accommodate all ingredients
Add the onion mixture, eggs, cilantro, and rice flour (cornstarch)
Using your hands squeeze as much of the liquid from the grated potatoes
And add them to the egg mixture.
Season with salt and pepper to taste.
Stir well to combine.
Fry the Latkes
Turn the heat up to medium high on the frying pan
Working quickly; using a ¼ cup measure as a guide.
Gently shape the mixture into a ball and into the hot pan.
The high heat will cook the potatoes outside to crisp.
After one minute flip the latkes before they become too brown.
Add a tablespoon or more of cooking oil in needed.
After a minute reduce the heat and cook gently flipping again as needed so the latkes are cooked right thru.
They will take about three minutes more taking about 5 minutes in total.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you