Potato pancakes or Latkes are traditionally eaten during the festival of Hanukkah. The oil used to cook the latkes is symbolic of the oil in the Hanukkah story. There was only enough oil to keep the menorah lit for one day but miraculously, it provided light for eight full days. Although I celebrate Christmas, I like to make these every year during the holiday season anyway. I must admit, I enjoy making foods non traditional to me during holidays I don't celebrate! haha... I also like to make Irish Soda Bread for St. Patrick's day although I'm not Irish and when Cinco De Mayo rolls around, I'm making margaritas and Mexican food! Ok, back to the Latkes. I was first shown this recipe way back in middle school and have been making them ever since. They are super simple to make and only a few ingredients are needed. Be sure to use russet potatoes, they have a lower moisture content then something like a baking potato, making for a crispier latke. I hate to admit it, but I have in fact eaten the store bought variety and if you are someone who buys this, please stop, it's a true crime! Nothing compares to homemade latkes and anyone can make them! Like I said, I learned this recipe in middle school! Potatoes, flour, egg, onion and DONE! See, you probably have these ingredients on hand right now. I love to make them extra crispy on the outside and eat them the traditional way with a lot of applesauce! Give this simple recipe a try, you won't be disappointed! Happy Hanukkah! Enjoy!!!
Yield: makes about 9 latkes, serves 2
3 Russet potatoes, peeled and grated
1 small onion, grated
4 tbsps flour
1/4 cup canola oil
salt to taste
- Heat oil in a large non stick skillet
- Coarsely grate potatoes. When finished, put grated potato into a cheesecloth and wring out excess water.
- Grate onion and add to grated potatoes.
- Add egg and flour and mix well.
- When oil is hot, add 2 tbsps of mixture at a time to the pan and press down. When you see the pancake become brown on the edges, carefully flip over and cook the other side. When finished, season with salt and lay on paper towels to absorb excess oil.
- Serve with applesauce or sour cream