Thanksgiving Latkes!
Recipe type: Holiday
Cuisine: Jewish
For Hanukkah or any day, bring on the latkes
  • 6 large potatoes, grated (the starchier the potato the better the latke, I like Yukon Gold)
  • 1 medium onion, grated
  • 2 eggs, beaten lightly
  • 2½ T. flour
  • 2 t. salt
  • ½ t. pepper (or to taste)
  • Oil for frying (peanut, canola or olive, whichever you prefer)
  1. Drain the potatoes after grating them, wringing them out in cheesecloth if you have it, if not press them between paper towels, extracting as much moisture as possible.
  2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  3. In a large heavy-bottomed skillet (or wok) over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form ¼ to ½ inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
Recipe by Kelli Cooks at