Hanukkah potato pancakes
1 - 3
PersonalPoints™ per serving
These fried potato pancakes, known as latkes, are crisp on the outside with a fluffy center. They are a staple during Hanukkah. Use the large shredding blade on your food processor to grate the potatoes quickly. A box grater also works well, but it requires a little more effort. Don’t skip the soaking step. Immersing the potatoes in cold water keeps them from turning brown and also helps make the latkes crisper. If you’re using a box grater, you can shred the potatoes directly into the bowl of water. Applesauce and sour cream are traditionally served alongside the hot latkes.
1¼ pound(s), peeled and shredded
2 medium, minced
- Soak the potatoes in cold water 30 minutes; drain and blot dry. Preheat the oven to 375° F.
- In a medium bowl, combine the potatoes, egg whites, flour, scallions and salt. Form into 12 pancakes.
- In a large nonstick skillet over medium heat, heat one third of the oil. Cook the pancakes, 4 at a time, until just golden, about 2 minutes on each side; transfer to a baking sheet. Repeat with the remaining oil and pancakes. Bake until crisp and cooked through, 5-7 minutes.