One of the traditional Chanukah foods that we’ve had this week are Latkehs.  Usually they are served with apple sauce or sour cream nut we like them with salt and ketchup.   And since I wanted to save time yesterday, I didn’t bother to peel the potatoes before shredding.  And you know what?  They tasted the same  

Ingredients:

4 potatoes
1 lg. onion
3 eggs
2 tsp salt
1/2 tsp pepper
1/2 c. matzo meal or bread crumbs
oil for frying

Directions:

Wash your potatoes and peel them if you are wanting to.  Place them in cold water after peeling until you are ready to shred them to keep them from changing color.

Peel onion and the shred, alternating with potatoes.  The juice from the onion will help keep the potatoes from changing color.

Place shredded onion in a bowl and mix in remaining ingredients.

Pour oil into a skillet until the bottom of the pan is completely covered and the oil is about 1/4 inch deep.  Heat on medium heat.  Your oil is ready when you drop a piece of your potato mixture into it and it sizzles.

Scoop about 1/4 c. of the mixture into a mixing spoon, press firmly and then carefully drop into the oil.  Cook until browned on both sides, turning only once to help prevent too much oil absorption.   If the edges begin to darken too quickly, lower your heat.

Enjoy!

Don’t forget to add your recipe links to our Menu Mondays recipe link up below! As always, please link directly to your recipe (not your home page).  Also, as is customary with blog parties, please link back here so others can join in the fun!