Potato Latkes

Source

Author: Bob and Robin Young

Source: Bob and Robin Young

Web Page: www.boisefoodieguild.wordpress.com, www.rockinrs.com

Servings

Yield: 24 Latkes

Cooking Times

Preparation Time: 35 minutes

Cooking Time: 15 minutes

Total Time: 45 minutes

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature

Oven Temperature: 250°F

Comments

What is the secret to making great latkes? The starchier the potato, the crisper the latke.

Author Notes

Latkes, or potato pancakes, are the traditional Hanukkah dish for Eastern European Jews. But the Hanukkah isn't in the potato; it's in the oil the latkes are fried in. When the Jerusalem Temple was recaptured and reconsecrated by the Maccabbees, only one night's worth of oil remained to light the temple. Miraculously, though, the oil lasted eight nights, or enough time to make more oil. That's the miracle of Hanukkah. This recipe makes about two dozen latkes.

Ingredients

Ingredients

4

c

shredded Potatoes

1

Onion, finely chopped

4

T

Matzoh meal or flour

4

lg

Eggs, lightly beaten

½

t

kosher Salt

Pepper to taste

½ - ¼

c

Vegetable oil

Procedure

1

Preheat oven to 250°F.

2

Grate the potatoes and chop the onion.

3

Mix the grated potatoes and onion, beaten egg, salt and pepper, and matzo meal or flour in a bowl.

4

Heat a cast iron skillet over a medium flame. Film the skillet with 1 to 2 T oil. Form the potato mixture into small cakes — about ¼ cup of potato per cake. Don't make the cakes too big; they're easier to turn when small. Flatten the cakes slightly with a spatula.

5

Cook until the cakes are nice and brown on the bottom, then turn and cook the other side.

6

Repeat with the remaining potato mixture. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

7

Serve with Sour Cream and Applesauce