I always forget.

Just how good these things are. I’m not sure why we strictly eat them only once a year? They really should be included in more of my everyday family meals. They’re CRAZY addicting! Maybe that’s why?

You guys. My mother-in-law makes the best potato latkes on the planet! ON THE PLANET! They’re crispy and crunchy on the outside, and perfectly soft in the middle. My stomach is growling just thinking about it! Oh, and pair them with my Slow Cooker Brisket, and my Noodle Kugel and I’d say you’re basically in heaven.

Our family just recently had our annual Hanukkah brunch, where we stuff our faces with the best traditional Jewish brunch food, (including these latkes, which make an appearance only on Hanukkah), then the kids proceed to open gifts from everyone. EVERYONE.

Yeah.

It’s a little bit crazy, and a lot a bit fun! The joy on the kids’ faces is priceless as they rip through present after present. Meanwhile, all I can think about it how much longer til I get home so I can rip into the leftover latkes?

Top them with a little applesauce, sour cream, and if you’re feeling wild, a little powdered sugar never hurt anyone.

Potato Latkes

Ingredients

4 large russet potatoes
2 eggs lightly beaten
2 teaspoons Matzo Meal
1 teaspoon salt
1/4 teaspoon pepper
1/2 grated onion optional
Grapeseed oil I like to use this oil because it has a high burning temperature, but can also use a canola or vegetable oil

Instructions

1) Peel and grate the potatoes. Squeeze as much of the liquid out of the grated potatoes as possible. Add the potatoes to a large bowl and mix together with the eggs, matzo meal, salt, pepper, and onion (if using). I like to use my hands to mix really well.
2) Heat a large skillet over medium/high heat. Add about 1/4 cup oil and let heat for about 30-60 seconds. Once hot, spoon about 1/4 cup of the latke mixture in the pan, I normally make about 3-4 at a time. Press down lightly to spread a bit and let cook for about 3-5 minutes on one side, or until golden brown and crisp. Flip over and cook for another 2-3 minutes, until crisp. Repeat with remaining mixture.
3) Remove from pan and place on a paper towel lined plate to soak up any extra oil. Serve immediately with applesauce, sour cream, and a little powdered sugar.

Recipe Notes

* If you want to prepare early you can peel potatoes the night before, put in a large bowl and leave in refrigerator with enough cold water to cover (this keeps the potato color white).
*You can also make these ahead of time and re-heat in a 200 degree oven. They freeze well.
*You can double or triple the recipe, depending on how much your family and friends love to eat these!