About this recipe:This traditional Jewish recipe for potato pancakes makes exceptionally light and crisp latkes, as the potatoes are pulsed and crushed in a food processor, not grated. Traditionally made during Hannukah (as fried foods commemorate the oil that burned for a miraculous eight days and nights), but can be enjoyed year round. Serve with apple sauce and soured cream as a starter, side or vegetarian main!
4 potatoes, peeled and cubed
1 onion, chopped
2 teaspoons salt
2 tablespoons plain flour, or as needed
1 teaspoon baking powder
4 tablespoons rapeseed oil, or as needed
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Method Prep:15min › Cook:25min › Ready in:40min
Place 1/4 of the potatoes, onion, eggs, salt, flour and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
Heat rapeseed oil in a frying pan over medium heat. Scoop up about 150g of the potato mixture per latke, and place into the hot oil. Fry the potato pancake until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.