Chanukah is coming up – we light the first candle on the 21st of this month. Already I’m frying and freezing latkehs ahead of time for the little party we have each year. Family, a few old friends, and plenty of kids. They all eat latkehs!
Here’s my recipe for traditional potato pancakes. I’ll be posting a couple of less traditional recipes over the next week. I like to have a small variety of latkehs for our Chanukah get-together, because apart from a big leafy salad, latkehs are all I serve. They’re so delicious and satisfying that people fill up on them and just ignore other dishes.
NOTE: Israeli Kitchen has moved. You’ll find the recipe for Latkehs on my delicious new blog:
www.israelikitchen.com
All the old posts and recipes are there – and new ones, too. Hope to see you there!
what are we supposed to do with the onion we set aside?
The recipe has been fixed. The extra onion is optional, to be chopped, sauteed and added to the batter just before frying.
Thanks for catching the error.
These sound really good. What would you normally eat to accompany them?
Potato latkehs are traditionally served with dollops of applesauce and/or sour cream as toppings. They’re very filling, so for a family meal, a big, crisp salad might be enough side dish.
[...] a more traditional version visit Mimi’s [...]
hmmmmmm I love latkes and this year I’ll try and make some with your recipe (the butternut squash one also sounds delicious) hag sameach!
[...] teaches us to make potato latkes. [...]