Hanukkah Latkes

To quote the great Cosmo Kramer, “Ya know, these latkes are going like hotcakes!”. That’s right, it’s time to get out your menorah and dreidel – it’s Hanukkah (with Festivus just around the corner!). Even if you don’t usually celebrate the Festival of Lights I highly suggest you start this year. You don’t need to know Hebrew (my dad and I only know a few words); all you need is a potato grater (or better yet, a food processor).

Even though the potato appears to be the essential part of this dish, the key ingredient is really the oil. Remember how the oil miraculously burned for 8 days and then the Israelites beat the Maccabees? No? Well, I hear Adam Sandler made a movie about it… Anyway, this is the first year I have attempted to make latkes and I needed a little help from my friends. So Cucina di Carrie went on the road to my parents’ place. When my parents got married I really had the best of both worlds: Hanukkah and Christmas. Eight more days of presents was just fine with me. That only happened a few times before they wised up. But I still enjoy lighting the candles as a family and who doesn’t like fried potatoes?

Hanukkah Latkes, serves 4-6

  • 2 Baking potatoes, peeled
  • 1/2 Yellow onion, finely diced
  • 1 large egg
  • 1/4 cup all purpose flour (or Matzo Meal if you have it)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper (black is fine too)
  • 1/2 teaspoon baking soda
  • Canola oil for frying
  • Applesauce for serving

After peeling the potatoes, cut them into quarters. Grate the potatoes with a grater or a food processor. In a large bowl combine the potatoes and onions. Leave a little room on one side of the bowl for the egg; whisk the egg and mix with the potato mixture. Add the flour, salt, pepper, and baking soda. Mix well. Meanwhile heat the canola oil in a frying pan or skillet. The key is to get the oil really hot so the latkes get nice and crispy. Scoop about a palm full of the mixture into your hands and gently press together. Fry 4-6 latkes at a time, depending on how much room you have, until golden brown on each side (about 3 minutes per side). They are best served right away, but they keep well in the refrigerator. Just heat them up in the oven and get your applesauce out!


One Comment Add yours

  1. Lauren says:

    You should try Giada’s Rosemary and Parmesan version. It’s on foodnetwork.com

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