Chanukah Favorites: Potato Latkes
Recipe type: Side Dish/Appetizer
Celebrate the Festival of Lights with Potato Latkes — crispy on the outside and filled with a generous helping of thick, fluffy grated potatoes.
  • 2 large russet potatoes, peeled and cut into quarters
  • 1 small yellow onion, peeled and quartered
  • ¼ cup ap flour, plus more
  • 1 egg, beaten
  • 2 tsp Gourmet Garden Lightly Dried Parsley
  • salt
  • grapeseed oil for frying
  1. Using a food processor with the medium grating attachment, add your onion quarters and grate on low. Immediately transfer to a fine mesh sieve and use the back of spatula to squeeze out as much liquid as you can.
  2. Place the grated onions into a large bowl.
  3. Repeat the same steps with your potato.
  4. Add the flour and toss until coated. Add egg, Gourmet Garden Lightly Dried Parsley and salt and mix well. The mixture should be thick. If it is watery, add flour a little at a time to thicken it up.
  5. Fill sauté pan with just enough oil to cover the bottom and heat over medium-high heat.
  6. Once the oil is hot, use a cookie scoop to portion out latkes on the pan. Be careful now to crowd them. Let the potato mixture cook for 1-2 minutes on each side or until they are browned and crispy.
  7. Add a little more oil between each batch.
  8. Take the latkes out of the pan and arrange on top of a paper towel-lined cooling rack. Blot away any excess oil.
Recipe by Take A Bite Out of Boca at