For each batch of latkes, (yield about 2 dozen) peel and grate 6 potatoes.
Be sure to drain out all of the excess liquid.
As you can see below, after grating, a lot of liquid is produced.
Pour out the liquid and add remaining ingredients. I also like to add 1 tsp. of Chicken flavoured Osem Soup and Seasoning Mix. It adds even more flavour to each latke. Remember, even after mixing all ingredients together, the less liquid, the crispier the latke!
The unhealthy but mouth watering method: Drop from a spoon into hot oil, turning only once.
The healthier, less sinful method: Brush only 1 tsp of oil onto the pan and let fry. Turn once browned.
Alternately, baking latkes is just as delicious. Place latkes on an aluminum foil covered baking sheet brushed with 1 tsp. of oil. Bake at 450 degrees for 10 minutes on each side.
Before serving, place finished latkes on paper towel to drain.
Before eating, Hanukkah candles are lit to commemorate the miracle of the Maccabees' victory and the miracle of the oil that burnt for eight days in the Temple. Since today is the third day of Hanukkah, three candles are lit using the Shamash (the helper candle), starting from the far right of the Hanukkiah. Each day, another candle is added and is lit.
Serve potato latkes with apple sauce, sour cream and sugar.