Our classic potato latke, They're crispy on the outside and spicy on the inside. Serve hot with sour cream and applesauce! Happy Hanukkah!
Prep Time: 15 minutes
Cook Time: 15 minutes
Note: All ingredients in blue are available at alcoeats.com
|Yellow Onion||¾ medium|
|Russet Potatoes||3 medium|
|All Purpose Flour||¼ cup|
|ALCO Red Chili Powder||1 tsp|
|ALCO Cumin Powder||1 tsp (Optional)|
|Kosher Salt||1 tsp|
|ALCO Coriander Powder||1 tsp|
|Cinnamon Applesauce||1 cup|
|Sour Cream||for serving|
- First, large holes of a box grater, grate the onion. Then transfer to a bowl and keep set aside.
- Then grate the potatoes in the food processor or on a box grater. Then line a bowl with paper towels or a clean kitchen towel.
- Then squeeze the excess liquid from the potatoes into the bowl. Then drain the liquid, then add the potatoes to the bowl, along with the grated onion, then toss to combine well.
- Then add the flour, eggs, salt, red chili powder, cumin powder, coriander powder and stir to combine. Then heat oil in a heavy-bottomed pot over medium-to-high heat.
- Then dollop about ¼ cup of the latke mixture at a time into the hot oil and spread to make pancakes, about 3 inches in diameter. Now do not overcrowd the pan.
- Then reduce the heat to medium and fry until the latkes are browned on the bottom and the edges are crispy, 3-5 minutes.
- Then flip and cook on the other side for about 5 minutes more, until browned and crispy. Then transfer the latkes to a paper towel-lined plate to drain and repeat with the remaining batter.
- Then serve the latkes with cinnamon applesauce and sour cream.
FOR MORE RECIPES:
This recipe for your Hanukkah Day Beef Brisket dinner, and celebrate the easy way. Make this easy beef brisket in the smoker with all flavor enhancer spices.