Chanukah Recipe: Sara's Potato Latkes | Total City Girl

Each year at Chanukah time my daughter reminds me of the best latkes she ever had – a few years ago from our then neighbor Sara.

They were new to the building and invited us to come by and have some latkes in celebration of Chanukah. The kids played..and my daughter ATE…and ATE. I had to give her the save-some-for-everyone-else look!

They’ve since moved away but the memory of her latkes lingers on.

So, I thought I’d give them a try. The recipe is slightly different than what I’ve made in the past but the real big difference is how they look. Growing up I was used to latkes and potato kugel having that weird unappealing grey look to them. These are perfectly golden brown!

Sara gave me the ok to share her recipe here on my blog. Definitely give them a try!

Start out with 3 potatoes, a large onion, an apple and 2 eggs.

Peel the potatoes, peel and remove the core from the apple and peel the skin off the onion. We only need 3/4 of the onion for this recipe.

She uses her food processor with the grating blade to process everything but I don’t have that special blade I do have a box grater though! This is where you ask for help from the rest of your family! We grated the potatoes the old fashioned way but cut the onion and apple into big chunks and put them in the food processor.

Once that’s done, mix it together in a bowl.

Squeeze out all of the liquid until it’s pretty dry.

You don’t realize how much liquid there is!

Mix in 2 beaten eggs, a teaspoon of kosher salt and about 2 palmfuls of flour.

Heat a frying pan with oil – (I sue Canola) and put spoonfuls of the mixture into the pan to form flat patties.

Once the edges start to brown, flip them over, cook on the other side for a few minutes and when done, drain them on a paper towel lined plate. I then sprinkle with a bit of kosher salt.

YUM! I think you can get about 20 or so but I lost count because we kept eating them as they were coming out of the pan.

The outside is nice and crispy! You don’t really even taste the apple in there but I think it mellows out the onion and I’m guessing the addition of apples is what keeps the potatoes from oxidizing and getting that weird color I’ve grown so accustomed to. We like to eat these straight up or with apple sauce.

These will definitely be my new family recipe.