These traditional Jewish potato-onion fritters, often served on Hanukkah, have tender centers and lacy rims. Top them with sour cream or applesauce.

Source: Midwest Living


Recipe Summary

10 mins
6 mins to 8 mins per batch
24 potato pancakes


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 200°F. Place a wire cooling rack on a baking sheet; set aside.

  • Peel and coarsely shred the potatoes. Rinse shredded potatoes in a colander. Place potatoes in a clean kitchen towel or three layers of 100% cotton cheesecloth. Twist the cloth to squeeze out the moisture. Transfer potatoes to a large bowl.

  • Add onion, flour, parsley, salt, pepper, and baking soda to potatoes and toss to coat. Add eggs and stir until combined.

  • In a large cast-iron or other heavy skillet, heat 1/4 inch of oil until hot. Drop heaping tablespoons of mixture into oil and press lightly with a fork to flatten slightly. (Be careful not to crowd the pan.) Cook for 3 to 4 minutes per side until golden brown, adjusting heat as necessary. Drain on paper towels. Transfer to prepared baking sheet and keep latkes warm in oven while frying remaining latkes. Serve warm with sour cream and/or applesauce, if you like.

Nutrition Facts

188 calories; total fat 14g; saturated fat 2g; polyunsaturated fat 9g; monounsaturated fat 3g; cholesterol 31mg; sodium 262mg; potassium 267mg; carbohydrates 13g; fiber 1g; sugar 1g; protein 3g; trans fatty acidg; vitamin a 99IU; vitamin c 12mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calcium 15mg; iron 1mg.