Prep 20 mins
Cook 20 mins
A lovely very basic recipe for the traditional food of Chanukah, with an unusual variation or two. So easy even the most beginner cook can do it. Adapted from The Book of Jewish Food by Knopf, via MyJewishLearning.com
- Peel and finely grate the potatoes.
- Plunge directly into cold water and soak briefly.
- Drain and squeeze as dry as possible by hand, using a colander, to remove the starchy liquid. This will help keep the latkes crispy.
- Beat eggs lightly with salt, add to potatoes, stir well.
- Barely cover the bottom of a frying pan with oil, and heat.
- Drop serving-spoonfuls (or up to 1/4 cup at a time) into the hot oil, and flatten slightly.
- Lower heat to cook evenly.
- Brown one side, then turn and brown the other. Be careful not to overcook.
- Remove from oil with a slotted spoon, drain on paper towels.
- Serve piping hot with applesauce and sour cream on the side.
- Add finely chopped onion, black pepper, and chopped parsley to the mixture before cooking, all to taste.
- Add 4T potato flour to make the patties firmer, more compact, and easier to handle, but the eating experience won't be quite as nice.
- Add a little hot pepper to taste.
- Sprinkle a bit of powdered sugar on top and skip the applesauce and sour cream. If you use the potato flour to bind them, they can be eaten by hand almost like doughnuts, once they are cool enough, of course!
These were very good. My husband ate 4 of them! If you make the traditional latkes with Matzo bread in them they do taste a bit different, but are just as tasty. My grater was the wrong size so my DD grated my potatoes with her Kitchenmaid! I was shocked how quickly it was done. I definitely had peeled way too many potatoes so I still have a good sized bowl in the fridge sitting in water with lemon juice for a different recipe. Obviously since my DH loved these so much, I will be making them again in the future. Made for PAC Spring 2014.