Potato Latkes are the traditional dish of Hanukkah. Latke is Yiddish for pancake. Hanukkah is the Jewish holiday which commemorates the recapture and rededication of the Temple by the Jewish military leader Judas Maccabaeus in 165B.C.
When the Jews took back the temple, they found only enough oil to generate light for one day. Miraculously, that oil lasted for eight days and nights, allowing for the rededication of the temple.
It has become customary to eat foods fried in oil at Hanukkah to commemorate the miracle of the oil. Latkes have become very versatile, and their popularity among Jews as well as non-Jews is quite evident by the number of varied recipes you will find for this pancake fried in oil.
Today latkes are made from sweet potatoes, zucchini, carrots as well as plain white potatoes. They can be eaten for breakfast, brunch, lunch, dinner or as an appetizer at cocktail parties. They can be small and crisp (that’s how I prefer them) or thicker with a soft interior. They can be served with applesauce, sour cream, and even caviar.
This recipe is quite simple, but does require your time. There is no walking away from the stove as these delicious pancakes demand your full attention…but the reward will be great!
Potato Latkes (adapted from the Jewish Holiday Kitchen by Joan Nathan)
10 medium potatoes
2-3 medium onions
2 large or 3 medium eggs, lightly beaten
¼ cup unbleached all-purpose flour
1-2 tablespoons kosher salt
Freshly ground black pepper
Vegetable oil, canola oil, or peanut oil
Peel potatoes and keep in bowl of cold water until ready to prepare the latkes. Grate the potatoes using the largest holes on a 4-sided grater. If using a food processor , first use a medium shredding disc. Remove the shredded potatoes to a bowl of cold water. Place the shredded potatoes in a clean towel and wring it to remove any excess water. Reserve any starchy sediment that remains on the bottom of the bowl. Place the shredded potatoes back into the food proessor fitted with the metal blade, and pulse a few times, but do not overprocess. You do not want a puree. The potatoes should be finely shredded.
With the metal blade in place or with the largest holes on the grater, process or grate the onions.
Add the onions to the potatoes, without adding any excess juices from the onion. Press out as much liquid as possible, reserving any starchy sediment on the bottom of the bowl.
Blend the potato and onion mixture with the reserved starchy sediment. Add the eggs, flour, salt and pepper, and blend together.
Heat 1 inch of oil in a large frying pan. Drop about 1-2 tablespoons of mixture for each latke into the skillet and fry, turning once.
When golden and crisp on each side, drain on paper towels. Serve with yogurt, sour cream, or applesauce.
Note: To make ahead and freeze the latkes: after making them, place on a cookie sheet, freeze, and remove to a plastic bag. When ready to serve, place in a 450 degree oven for several minutes. If you are not freezing them, but are making them earlier in the day, do not refrigerate them…they will become soggy. Simply make them, drain, leave them out on a cookie sheet, and reheat before serving.
Happy Hanukkah!
