The humble potato is elevated to lacy, crisp deliciousness in this edible reminder of The Miracle of Lights this Hanukkah.
large mixing bowl
medium mixing bowl
medium non-stick skillet or frying pan
1 pound potatoes, peeled and shredded
1/2 cup finely chopped onion
1 large egg, beaten
2 tablespoons flour
1/2 teaspoon salt
1/2 cup canola oil
Grate peeled potatoes carefully using a hand grater. Put potatoes in large mixing bowl and cover with cold water, otherwise potatoes will discolor. Once all potatoes are grated, put potatoes on towels and squeeze the liquid out of the potatoes. Squeeze the liquid from the onions as well. Put dried potatoes and onion in medium bowl, add egg, flour, and salt and combine well. Heat half of canola oil in skillet until very hot, then scoop equal mounds of potato mixture (about 2 tablespoons) into pan. Do not crowd pan. Press mound down with spatula to flatten. Reduce heat and cook until bottom is golden brown or about 5 minutes. Flip latkes and cook until golden on both sides. Place cooked latkes on a paper towel so excess oil is absorbed, then transfer to a warm oven (250 degrees F or 120 degrees Celsius).