Ingredients

• 5 large potatoes, peeled • 1 small onion • 2 eggs lightly beaten • ¼ cup bread crumbs, matzah meal or flour • 1½ tsp coarse salt (1 tsp if using kosher salt) • freshly ground black pepper"} 64:{"position":6,"content":"

Directions

1) Grate potatoes coarsely or finely, according to your preference. Finely grate the onion."} 65:{"position":7,"content":"

2) Place grated potatoes and onion in a clean kitchen towel and squeeze tightly until all of the liquid is strained.

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3) Place the strained potatoes and onion in a large bowl and add the eggs, breadcrumbs, salt and pepper.

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4) Heat the 1-inch of oil in a large pan and drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.

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5) Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.

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6) Blot excess oil with paper towels and serve warm with desired topping.

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Hanukkah latkes - watch how to make the perfect ones

Get frying and get creative with those toppings.

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