Hanukkah Potato Pancakes

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Hanukkah Potato Pancakes
Prep Time
10 mins
Cook Time
15 mins
Yield
18 servings
Recipe by: Marlene Herman

A classic Hanukkah dish! Serve with sour cream or fresh applesauce.

Ingredients

  • 4 large Russet Potatoes (baking potatoes)
  • 3 Eggland's Best eggs, lightly beaten
  • 1 teaspoon salt
  • dash of Pepper
  • 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1 medium onion, chopped
  • 1 cup vegetable oil

Nutrition

Serving Size
1 Serving
Calories
157
Fat
13g (72.9% calories from fat)
Cholesterol
29mg
Sodium
159mg
Carbohydrates
9g
Dietary Fiber
1g
Protein
2g
Preparation

Wash potatoes and cut to fit in the food processor.  Leave peel on potatoes.

Grate potatoes but do not over process.

Mince onion and mix with the potatoes.

Transfer potato and onion mixture to a kitchen towel.  Gather up corners for form a sack and twist tightly to wring out as much water as possible.

In a large bowl combine potato/onion mixture with eggs, salt, pepper, flour and baking powder.

Heat oil in 12 inch skillet.  When hot, use a tablespoon to drop potato mixture into pan.  You should be able to fit 5-6 pancakes in the pan at a time.  Flatten slightly with the back of the spoon.  Turn pancake to brown on both sides, about 2-3 minutes per side.

Remove to a paper towel to absorb extra oil.  Continue until all batter is used.

Notes and Suggestions

If freezing them, slightly under cook them, place on a cookie sheet into the freezer until hardened.  transfer to a plastic bog or container.  To serve place frozen latkes on a cookie sheet into a 400 degree oven for 7-10 minutes.  

Serve with sour cream and applesauce for dipping.

Filed Under: Hannukkah, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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