Potato Latkes

Name: Potato Latkes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Israeli
Ingredients: 4 large russet potatoes, peeled, (about 2 lbs./1 kg); 1 medium onion, peeled and cut in half; 2 large eggs; 1/2 cube Knorr® Vegetable Bouillon Cube, crumbled; 1/3 cup (75 mL) plain dry bread crumbs; 8 Tbsp. (125 mL) vegetable oil, divided

Potato latkes are a traditional food fried in oil eaten during Hanukkah to symbolize the miracle of the oil that kept the menorah lit for 8 days.

20 MINS

Cooking Time
10 MINS

Prep Time
4 People

Serves

4 large russet potatoes, peeled, (about 2 lbs./1 kg)
1 medium onion, peeled and cut in half
2 large eggs
1/2 cube Knorr® Vegetable Bouillon Cube, crumbled
1/3 cup (75 mL) plain dry bread crumbs
8 Tbsp. (125 mL) vegetable oil, divided

Shred potatoes and onion with hand grater or food processor with shredding attachment; combine in large bowl.
Whisk eggs with 1/2 Knorr® Vegetable Bouillon Cube until well blended. Add egg mixture and breadcrumbs to potato mixture; mix until well blended.
Heat 4 Tbsp.(60mL) vegetable oil in large nonstick skillet over medium heat. Working in batches of about 4, ladle ¼ cups potato mixture into the hot oil and flatten to 3-in. (7.5 cm) pancakes. Fry until bottoms are dark golden brown, about 2 to 3 minutes. Turn and continue frying, adding remining oil as needed, until bottoms are dark golden brown, another 2 to 3 minutes.
Drain on paper towels. Serve immediately.