Latkes, the Yiddish word for potato pancakes, are traditionally eaten by Ashkenazic Jews on Hanukkah.
Course
Appetizer, Side Dish
Cuisine
Israeli
Servings24latkes
AuthorMichael Suchman and Ethan Ciment
Ingredients
4 1/2teaspoonsEner-G Egg Replacer
6tablespoonswarm water
6large red potatoes, peeled and shredded
1medium yellow onion, shredded
1teaspoonsalt
Dash ground black pepper
1cupmatzoh meal
Canola oil or other neutral oil, for frying
Instructions
In a small bowl, whisk together the egg replacer and water until fully combined.
In a large mixing bowl, add the potatoes, onion, salt, pepper, matzoh meal, and the egg replacer mixture. Mix well by hand to thoroughly combine.
Heat 1/4 inch of oil in a large skillet over medium-high heat to 375°F. While the oil is heating, form the potato mixture into compact patties, using about 3 tablespoons per latke. When the oil is heated, fry the latkes in batches, no more than 4 or 5 at time—do not overcrowd the skillet. Fry the latkes for 2 to 3 minutes, or until golden around the edges. Flip them with a spatula and cook the second side until lightly browned.
Transfer the cooked latkes to a plate lined with paper towels. Repeat this process until all the latkes are fried, being sure to watch the oil level and adding more as necessary.
Recipe Notes
Tip: It’s really important when making these to be conscious of the size of the latke. If you make them too large, they won’t hold together as well and will fall apart when you flip them.