Latkes are a traditional Jewish dish served at Hanukkah, but delicious any time!
- 3 medium to large Yukon Gold potatoes, peeled and shredded with hand grater
- 1 medium yellow skinned onion, peeled and grated
- 1 egg, beaten
- 1 teaspoon coarse salt
- 1 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg or a few pinches ground nutmeg
- A few tablespoons vegetable oil, for frying pancakes
Put the potatoes and onion in a colander and squeeze out the liquid. Place potatoes and onion in a bowl and work quickly to avoid discoloring potatoes. Add egg, salt, baking soda and nutmeg.
Combine pancake mixture and place bowl near stove. Add oil to skillet pan and drop 3 to 4-inch circles of potato mixture onto hot surface. Cook pancakes 3-4 minutes on each side and repeat process until pancake mixture is gone.