Latkes

These ultra-crispy potato pancakes are a Hanukkah miracle.

Ingredients

• 1 lb. Russet potatoes, peeled (about 2 medium)
• 2 large eggs, beaten
• 1/2 c. all-purpose flour
• 1 1/2 tsp. kosher salt, divided
• Canola oil, for frying
• 2 tbsp. freshly chopped chives
• Applesauce, for serving
• Sour cream, for serving

Directions

1. Using the medium holes on box grater, grate potatoes. Transfer to a bowl of ice water until ready to use. Using a clean dish towel, squeeze out as much liquid as possible, or let drain in fridge overnight.
2. In a large bowl, combine potatoes with eggs, flour, and 1 teaspoon salt.
3. In a large skillet over medium heat, heat about 1/8” oil until shimmering. To test if oil is hot enough, sprinkle with some flour. If flour bubbles and dissolves immediately, oil is ready.
4. Add a few spoonfuls of potato mixture to the oil and pat down to flatten. Fry until crispy and golden, about 3 minutes per side. Transfer to paper towels to drain, then sprinkle with remaining salt.
5. Serve with chives, applesauce, and sour cream.