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Potato Fritters

Editor's Note: When it comes to comfort food, is there anything quite like a plate filled with fresh Potato Fritters? This easy potato recipe is one that won't disappoint, and will definitely bring you the comfort of home to your dinner table. The four-ingredient recipe is also easy to make and uses items you likely already have at home. Whether you serve it as an appetizer or even as the main course, there's no denying this recipe will be a crowd-pleaser. The recipe's author has included serving suggestions, too, so get creative when making (and eating!) these fritters. 

This is one of the most famous of Jewish foods and a specialty of Hanukah. The latkes are served as an appetizer, as a side dish, and even for tea with a sprinkling of confectioners' sugar. They can be marvelous if properly prepared, just before eating.

Serves6

Cooking MethodFrying

CostInexpensive

Easy

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party, Family Get Together

Recipe CourseHot Appetizer, Side Dish

Five Ingredients or LessYes

MealDinner, Lunch, Tea

MoodFestive

Taste and TextureCrisp, Savory

Type of DishVegetable

Ingredients

  • 2 lbs. (1 kg) potatoes
  • 2 large eggs
  • Salt
  • Oil for frying

Instructions

  1. Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy.

  2. Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as ¼ cup (50 ml), of the mixture, and drop into the hot oil. 

  3. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other. 

  4. Lift out and serve very hot.

Variations

  1. You may add black pepper, chopped parsley, and finely chopped onion to the egg and potato mixture.

  2. Adding 4 tablespoons of potato flour binds the fritters into firmer, more compact cakes, easier to handle but not quite as lovely to eat.

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