Potato pancakes (latkes) are one of the most delicious Jewish foods and are traditional at Hanukkah. Everyone has their own favourite recipe and this is mine. They are usually served with apple sauce or sour cream and best hot out of the pan. You can add shredded sweet potatoes, carrots, or celery root and even make them with half finely grated potatoes and half coarsely grated potatoes.
Makes 16 to 20 pancakes
1. Place onions in food processor and chop. Add eggs and blend. Add potato chunks and process on/off until potatoes are chopped/grated into eggs and there are no large chunks of potatoes. Do not overchop. Mix in salt, pepper and cornflake crumbs. (If you do not have a food processor â€“ the modern miracle of Hanukkah - combine grated onions with eggs in a bowl and grate potatoes into eggs. Stir in salt, pepper and cornflake crumbs and continue.)
2. Heat about 1/4" oil in a large non-stick skillet. Add batter by the tablespoonful, flattening them with the back of a spoon. Cook until browned and crisp, turn and cook second side. Drain pancakes on paper towels. Repeat until all batter is used. If pan seems dry, add additional oil in between batches and heat before adding more batter.
3. Serve with applesauce or sour cream.