- 8 Russet potatoes
- 3 small onions, chopped
- 1 cup flour
- two eggs, lightly beaten
- 2 teaspoons sea salt, plus a little extra for sprinkling
- 2 teaspoons fresh cracked pepper
- optional: sour cream and applesauce on the side
Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Blot with paper towels to ensure you have removed all the remaining liquid.
Transfer potato mixture to a bowl and stir in the eggs, flour and sea salt and pepper.
Heat 1/4 cup oil in a 12-inch nonstick skillet (I prefer cast iron for this) over medium-high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, flattening with a spatula.
Cook until undersides are browned, and then flip and brown other side. Transfer to paper towels to drain and then season with salt. Add more oil to skillet as needed.
Keep latkes warm on a wire rack set in a shallow baking pan in the oven.
And here is my mom’s lovely Hanukkah table!