I decided that potato latkes should be made throughout the year and not only in December. Potatoes serve as the base for so many amazing toppings. There are the traditional ones: apple sauce, sour cream, ketchup... or you can think out of the box. Think salsas, aioli, and savory dips. You can also mix in some pretty phenomenal ingredients to the classic potato/onion mixture --- like bacon, cheeses, additional vegetables ... the options are truly endless.
Here's the classic recipe - the start to endless possibilities. Oh, and Happy Hanukkah!
3 large potatoes, peeled and grated
1 small to medium onion, grated
2 eggs (beaten)
2 tablespoons flour
1 tablespoon salt
pinch of pepper
oil for frying
Here's what to do ...
Mix together everything except oil. Heat oil so it's very hot. Drop in spoonfuls of the batter and fry until golden brown on both sides. Drain them on paper towels to remove excess oil.