Happy Hanukkah! Holiday season is one of my favorite times of the year because it is filled with family, friends, and food.
Hanukkah is not the most religious of holidays in Judaism however it is one of the most fun. Hanukkah is also known as the festival of lights is a time to celebrate happiness, good luck, sweet and fried foods. I have many fond memories of making Latkes as a child, peeling and shredding the potatoes by hand, shaping the potato pancakes, and then frying. You can't have a Hanukkah celebration without a few of these potato pancakes with a dollop of applesauce or sour cream. While I make these every year for Hanukkah, you can eat at a family dinner, serve appetizers, or have them as a snack.
The baking powder in this recipe is not a traditional ingredient in Latkes however, I add them to make the pancakes puffier. If you prefer flatter and crispier pancakes you can leave the baking powder out. Another tip I would recommend for making Lateks is to generously season with salt and pepper because they can come out tasting bland. Latkes can be made in advance and served at a later date. Once the pancakes are cooked, you can keep the Latkes in the fridge for a day or two, or in the freezer, for up to two weeks. To reheat them add the pancakes to a single layer on a baking sheet in a 350 degrees oven until they’re crisp again.
Latkas
Serving size: 12
Total Time: 45 minutes
Source: Adapted from Smitten Kitchen.
2-3 medium potatoes, peeled
1 small onion, peeled
1/4-1/2 cup all-purpose flour
1 teaspoon baking powder (optional)
1 teaspoon salt
A few grinds of ground pepper
1 large egg
Oil, for frying
Step 1: In a food processor or on the large holes of a box grater, shred the potato and onion. I prefer to make these by hand with a box grater because I think the latkes come out extra flakey and crispy. Transfer to a colander or wrap in a towel to squeeze the mixture as dry as possible.
Step 2: In a large bowl, whisk the flour, baking powder (optional), salt and pepper, and egg together. Stir in the potato-onion mixture until all pieces are evenly coated.
Step 3: In a medium skillet, heat pan with oil until shimmering. You can flick a few drops of water into the oil to see if it will sizzle. Once the oil is sizzling you are ready to start making the latkes. While I wait for the oil to get hot, I like to pre form the latkes into round flat mini pancake shapes. Cook the latkes over moderately high heat until the edges are golden, about 1-2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Step 4: Serve with applesauce or sour cream. Enjoy!
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