Latkes

Ingredients · for 2 (scales to your household)

• 2 pounds Russet potatoes $4.69
• 1 Onion $0.60
• 1 Egg $0.40
• 1 teaspoon Salt $0.05
• 1/4 teaspoon Pepper $0.03
• 2 tbsp Oil for frying $0.16
• 1 Applesauce, sour cream, lox, chives, pearl onions and lemon wedges (optional) $1.08

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Coarsely grate the potatoes and onion. Place the vegetables in a clean dishtowel or a few layers of paper towels, and squeeze the vegetables to remove as much liquid as possible. Discard the excess liquid. Editor’s Tip: You can use a box grater (our fave is the Taste of Home large box grater) or a food processor with a coarse grating disc.
2. Place the grated vegetables in a large bowl. Stir in the egg, salt and pepper.
3. In a cast-iron or electric skillet, pour in oil to a depth of 1/8 inch, and heat to 375°F. Drop batter by heaping tablespoonfuls into hot oil. Flatten with a spatula to form patties. Fry until golden brown, then turn and cook the other side until golden brown. Editor’s Tip: Make sure you know how to clean a cast-iron skillet—this recipe uses a lot of oil and can be messy.
4. Remove latkes from oil, and drain on a paper towel-lined plate. Serve with toppings. Editor’s Tip: To keep the latkes warm while you cook them all up, preheat your oven to 250°, and place a baking sheet inside. Add your cooked latkes to the baking sheet inside the oven, and get started on your next round of latkes.

Per serving