Potato Pancakes might be the most well known Hanukkah food, but there's no reason to limit it to just 8 days a year! They're simple to make, perfectly crispy and goes great with both holiday and non-holiday meals all year round!
- 2 lb russet potatoes
- 1 small yellow onion
- 1 tbsp flour
- 2 eggs (beaten)
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- Avocado oil (or other cooking oil (for frying))
- Begin by peeling your russet potatoes and discard the peels. Fill a large bowl about a 1/3 of the way with very cold water and grab a large cheese or box grater.
- Grate the potato using the larger side of the grater directly into the bowl, so that your potatoes fall directly into the cool water.
- Next, grate one small yellow onion into the bowl as well.
- When potatoes and onions are all grated, add more cold water until completely submerged and place in fridge for 30 minutes.
- Once your potatoes and onions have sat in the fridge for 30 minutes, drain them into a colander. I typically let me sit for a couple minutes, then really start pressing them to help get all the excess water out. Then, I grab fistfuls and squeeze to get any remaining water, placing the drained potatoes on a separate plate covered with paper towel. You really want to get all the water out you can possibly get.
- In a small bowl, beat two eggs well.
- Mix in flour, kosher salt, fresh ground black pepper and smoked paprika (my one twist on the otherwise classic dish).
- Place grated potatoes back in a large bowl (make sure it's a dry bowl!) and pour egg mixture on top.
- Mix well until potatoes are well covered with egg mix. Cover potato mix tightly with plastic wrap, as it can oxidize quickly as it sits out.
- Preheat a large frying pan over medium heat.
- Add enough about a 1/4 of cooking oil the the bottom of the pan. I used Avocado Oil for this, but you can easily use vegetable oil as well.
- I suggest starting with just one small pancake first, then tasting for salt and other seasoning. To do so, place a tablespoon of the potato mix in the preheated oil and press flatly with a spatula.
- Cook for about 3 minutes, until edges begin to brown. Then flip and cook until opposite side is golden brown.
- Taste and adjust seasonings as desired, if needed.
- If seasoning is on point, continue cooking with slightly larger pancakes, using the same process. Do not overcrowd the pan and cooked in batches. I could fit about four on at a time in my pan.
- When they are finished, remove to a plate with a paper towel to drain. Serve warm and enjoy!
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Hanukkah, Holiday, Jewish
- Serving Size: 0
- Calories: 545
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0