A Jewish holiday dish of potato pancakes to celebrate Hanukkah. The oil for cooking latkes is symbolic of the oil of long-lasting flame that kept the Second Temple in ancient Israel illuminated.
The word “latke” means “patch”: the potato pancakes are usually shallow-fried grated potato, flour and egg, and seasoning, and may be garnished with a savoury topping such as sour cream or a sweet one, such as apple sauce.
Potato Latkes for Hanukkah
We used the traditional method of soaking the grated potatoes and onions in ice water for 5 minutes before wringing them out. This produces extra-crispy latkes, which are slightly more fragile, so you will need to increase the flour to ¼ cup if you do it this way. Without soaking, the latkes are denser and a little easier to manage. The recipe is for unsoaked potatoes.
2 pounds Yukon Gold potatoes, peeled
1 large onion
1 egg, beaten
2 tablespoons all-purpose flour
½ teaspoon baking powder
Salt and freshly ground pepper
Vegetable oil for frying
Grate potatoes and onion in a food processor with the grating blade. Place in a towel and wring out excess moisture.
Place potato-onion mixture in a bowl and add egg, flour, baking powder, and salt and pepper.
Heat a thin layer of oil in a large skillet over medium heat. Place 2 tablespoons potato mixture into hot oil and flatten with a fork. The latkes will be irregularly shaped. Fry until well browned on both sides and crisp around the edges, about 3 minutes per side. Don’t crowd the pan. Drain well on paper towels. Add more oil as needed.
To reheat, place latkes in a 350 F oven for 5 minutes. Makes about 30 latkes.
Please share your tips on preparing this recipe or another latke recipe in the comments below. Return to the Joy to the World Holiday Wine Match.