Potato Latkes



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In our family we celebrate Channukah. We eat latkes – potato pancakes – at this holiday. As a child I was told that it is a traditional holiday food because they are cooked in oil and remind us of the miracle of the single cruse of olive oil. When they went to light the Temple’s menorah, only a single cruse of olive oil was found and miraculously the one-day supply burned for eight days. The secret to making great latkes is that when the potatoes are grated, all the water must be removed. I shake them in a strainer. 

INGREDIENTS:

4 Potatoes grated (you can do this in a food processor)
2 tbsp grated onions
2 tbsp flour (plus or minus)Salt and pepper to taste 

DIRECTIONS:

1. Grate potatoes, then shake them in a strainer to remove as much excess moisture as possible.

2. Combine all the ingredients. On occasion, more flour is needed depending on the size of the potatoes.

3. Heat a pan with very hot oil. Drop by spoonfuls onto the hot oil and cook over medium, heat, approximately 5 minutes per side until each side is very crisp.

4. Remove latkes from oil and let the oil drain off the latkes (I usually pat them with paper towels) and serve with sour cream, apple sauce or sugar. Everyone has their own way of enjoying this treat.

OR: Try sweet potatoes and make sweet potato latkes! Some people add two eggs to the recipe, beaten well, but I prefer to make it without the eggs.

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