2 large russet potatoes, cut into quarters
1 large onion
2 eggs
1/2 cup of all-purpose fl our
2 teaspoons of kosher salt
1 teaspoon of baking powder
1/2 teaspoon of ground black pepper
1/2 tablespoon oil of choice
Sour cream and/or applesauce (optional
side/condiment)

Have you ever heard of potato pancakes? They’re called Latkes, and they are a popular Jewish cuisine that is most commonly prepared for the holiday of Hanukkah. Latkes are the most popular food prepared for the holiday and thousands of Jewish people enjoy it with their families each year!

First, grab two large russet potatoes and wash and scrub them with a vegetable brush until they are clean. Using a knife, cut the potatoes into quarters. Place the cut potatoes in a bowl and set aside for later. Next, peel an onion. Cut the onion into quarters, and place into the same bowl with the potatoes.

Use a food processor that has a coarse grating disc to gradually grate the potatoes and onions. After you have this textured, liquidy, mixture, transfer it to a clean towel (preferably a dishtowel) and squeeze as much of the liquid out as possible.

Quickly transfer the mixture to a large bowl. Then, add in two eggs, one half cup of all-purpose fl our, two teaspoons of kosher salt, one teaspoon of baking powder, and one half teaspoon of ground black pepper. Combine the mixture with your hands or with a whisk until the flour is completely absorbed (You will not see any dry spots of flour in the mixture).

Over medium-high heat, pour half a tablespoon of oil into your pan. Once the oil is hot enough (a drop of batter should sizzle), use a tablespoon to grab a heaping spoonful of batter, and place the batter into the oil.

Cooking in batches, the batter should first form little balls. Use a spatula to flatten and shape the batter into discs. The latkes will be ready to be flipped when the edges are crispy and browned (which should take about five minutes).

Once the second side has cooked for around five minutes and it’s crispy and browned, you are ready to take them out of the pan. Transfer them to a paper towel-lined plate and press down on the latkes lightly to get rid of any excess oil. Sprinkle with salt if desired. You are now ready to eat the mouthwatering, warm latkes with a side of creamy sourcream or applesauce!