You can make Hanukkah latkes ahead of time and freeze them, it's super easy and here is all the details and recipe on how to do it! Click here to get up to 20% off at Caraway [ Ссылка ]

Ingredients:
Gold Potatoes 6 medium
Onion 1/2 small
Eggs 2
Flour 2 teaspoon
Salt 1 teaspoon
Baking Powder 1 teaspoon
Vegetable Oil 1/2 cup
Baby Carrots 2-3

First step to making delicious latkes is grating the potatoes, I use my food processor to speed things up. I grate half the potatoes with the grating blade and the other half with the standard one. That way the latkes have that crispy edge but smooth center and they cook more evenly. Next grate an onion.

Take the mixture and put it into a colander over a bowl. Allow a few minutes for the excess moisture to drain off. You can help speed up the process by patting the top with clean dry paper towels. *As you’re frying the latkes you may need to repeat this process if the mixture becomes too wet at the potatoes continue to release moisture. Next add in the eggs, flour, baking powder and salt and then mix until combined.

Heat your oil in a non-stick Caraway pan. Use a raw baby carrot to keep the temperature even and prevent splattering. Add in a new one as it browns. Take a spoonful of mixture and twirl it in the palm of you hand to create a tight latkes shape that won’t fall apart in the oil. Drop each latkes into the oil and allow to brown on the bottom before flipping over. Ideally each latkes will only flip once, Allow to cool on a rack.

To freeze them take them from warm to the freezer directly on a pan lined in parchment paper. Once they've frozen (a few hours to a day) you can place them in a Ziplock freezer bag to store in your freezer. To heat cook for 20 minutes at 400F before serving.

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