Make these mouthwatering latkes for Hanukkah or any other night of the week.
Antonis Achilleos
This is the potato latkes recipe youll keep coming back to.
Theyre golden brown and crispy on the outside, yet melt-in-your-mouth tender on the inside.
Photo:Antonis Achilleos
This recipe was developed by Anna Theoktisto.
Grate potatoes on the largest holes of a box grater onto a clean kitchen towel.
Gather ends of towel together and wring out as much liquid as possible.
Transfer grated potatoes to bowl with onion.
Stir in parsley, eggs, matzo meal, garlic, kosher salt, and pepper until just combined.
Heat 1/4 inch oil in a large skillet over medium-high until very hot but not smoking.
Cook until crisp and browned, about 2 minutes per side.
Transfer to a large baking sheet lined with paper towels.
Repeat with remaining latke mixture, adjusting oil and heat as needed.
Top latkes with flaky sea salt, parsley, and pepper.
Serve with sour cream and applesauce.
