There are two recipes here: the first one is adapted from one shared by Dave Erikson, and it’s what I made in the photo above. These turned out to be delicious, and what I would expect from a latke. Further down is a recipe for “potato pancakes” that looks very similar, with the addition of nutmeg and pepper. Since there are eight nights in Hanukkah, why not try both?

Latkes (makes ~8)
6 medium-sized Yukon Gold potatoes (or 2 really large potatoes)
1 small onion
2 large eggs
1/2 tsp. salt
1 tbsp. flour
1 tbsp. cream or milk
1/4 – 1/2 c. oil, schmalz, or butter

Topping suggestions:
Smoked salmon / lox
Sour cream
Horseradish
Green onions
Capers
Applesauce

Peel and grate the potatoes, then cover with cold water and soak for 5 minutes or so.

Meanwhile, grate the onion.

Pour the water out of the potatoes and rinse, then drain and dry in a kitchen towel. Leave to dry while you work on the rest.

In a mixing bowl, beat the eggs, then add the salt, flour, cream/milk. Add the onion. Mix in the grated potato.

Heat 1/4 cup butter/schmalz/oil in a frying pan on medium heat.

Drop the potato mixture by heaping tablespoonfuls into the hot oil and flatten. Flip when the edges look crispy and cook until brown on both sides. Drain on a paper towel.

Add more butter/schmalz/oil as needed for second batches to ensure each latke gets its fair share of grease.

Enjoy with your choice of toppings!

Potato Pancakes
Here is another unattributed heirloom recipe from my mom’s collection, this time for Potato Pancakes! This is probably as close as my mom got to latkes, though I don’t recall anyone actually making this.

3 c. grated potatoes
1/4 c. onion
2 eggs, slightly beaten
2 tbs. flour
3/4 tsp. salt
nutmeg and pepper

Combine ingredients and fry in hot oil. Drop into skillet and flatten a little. 

Makes 12 4″ cakes.