Ingredients
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Main
Potato latkes are a classic Jewish dish, most often enjoyed during Hanukkah but can be eaten any time of the year! They are a delicious side dish to any main course, and are similar to hash browns or rosti. The tradition of eating fried foods during Hanukkah commemorates the miracle after the rededication of the Second Temple in Jerusalem, when only a small amount of oil lasted for eight days. For this recipe, Masterbuilt Ambassador, Max Weinstein used the Gravity Series 800 Grill and Smoker.
Instructions
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01
Shred the potatoes and onion, using either a box grater or food processor.
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Ingredients
- 2 Russet potatoes, peeled
- 1/2 Onion
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02
Put the shredded potatoes and onion into a clean kitchen towel and wring out as much of the liquid as possible.
03
In a bowl, combine the dry potatoes and onion with the egg, flour, and salt.
Ingredients
- 1 1/2 tablespoons Flour
- 3/4 teaspoon Salt
- 1 Egg
04
Heat 1/2 inch of vegetable or peanut oil in a frying pan to 375°F.
Ingredients
- 1/2 cup Vegetable or peanut oil for frying
05
Form the mixture into about eight patties and carefully drop them into the hot oil.
06
Fry until golden brown, about 4-5 minutes per side.
07
Transfer the latkes onto a paper towel to drain, and sprinkle with some coarse salt.
Ingredients
- Coarse salt, to taste
08
Serve with applesauce or sour cream.
Ingredients
- Applesauce (optional)
- Sour cream (optional)
