This is THE best latke recipe for Hanukah

Try out these awesome holiday treats

Get ready to celebrate with THE best, most delicious potato latke recipe. Try them out and let us know how they were!

I N G R E D I E N T S
1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
Accompaniments: sour cream and applesauce

Cooks’ notes
Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven about 5 minutes. Grating the potatoes, soaking them briefly in water and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly.

D I R E C T I O N SLatkes
1. Preheat oven to 250°F
2. Peel potatoes and coarsely grate by hand
transferring to a large bowl of cold water as
grated.
3. Soak potatoes 1 to 2 minutes after last batch is
added to water, then drain well in a colander.
4. Spread grated potatoes and onion on a
kitchen towel and roll up jelly-roll style.
5. Twist towel tightly to wring out as much liquid
as possible. Transfer potato mixture to a bowl
and stir in egg and salt.
6. Heat 1/4 cup oil in a 12-inch nonstick skillet
over moderately high heat until hot but not
smoking.
7. Working in batches of 4 latkes, spoon 2
tablespoons potato mixture per latke into
skillet, spreading into 3-inch rounds with a
fork. Reduce heat to moderate and cook until
undersides are browned, about 5 minutes.
8. Turn latkes over and cook until undersides
are browned, about 5 minutes more. Transfer
to paper towels to drain and season with salt.
Add more oil to skillet as needed. Keep latkes
warm on a wire rack set in a shallow baking
pan in oven.

Find out more with our Hanukah Companion to download.