Potato latkes are the best and such a treat during Chanukkah, serve them with applesauce and some sour cream or cottage cheese. Easy step-by-step photo recipe.
I only make these for about 8 days of the year. When I used to work for an afterschool program I made them for the entire month of December; I stunk of oil and my hair was greasy everyday. That’s what happens when you make like 100 of them and kids splatter oil onto you. But I actually miss making these with a bunch of kids who get so excited to cook pretty much anything and love the sound of the potato sizzling in the pan.
So just quickly, in case you didn’t know, the reason why latkes are made for Chanukkah is because historically (more of an elaborated story), the temples of the Jews were destroyed and in the midst of it all there was a bit of oil that was supposed to last one day and, yup, lasted 8. So traditionally Jewish people eat food that’s been cooked in oil for Chanukkah.
There are some other traditions that get exploited because Christmas is so nearby, but for the most part latkes are an awesome way to just pay tribute to all the grandparents and their grandparents who made them before me.
So here we go:
Recipe: Potato latkes
Cooking time: 1 hour +
30 minutes prep 30+ minutes cooking
- 1.5 kg potato (about 4 regular size) | peeled and grated
- 1 onion | chopped
- 2 heaping tbsp flour
- 1 tbsp salt (or to taste)
- 1 tbsp pepper (or to taste)
- 2 eggs
- 1/2 cup olive oil
- 1/2 cup canola oil
- Chop onions and cook them for about 5-10 minutes
- Peel and grate potatoes one by one, then after each potato is grated dry it off in a dish towel or paper towels.
- Once each potato is dry put it into the bowl.
- Add flour, salt, and pepper and toss the potatoes.
- Add eggs and then onions and mix.
- Heat oil on medium, you don’t need to clean it from the onions. Then place about a quarter cup of latke mix onto the heated oil.
- Cook for about 3-5 minutes until golden brown. Flip and cook the other side for the same amount of time.
- Add oil as needed.
- Drain in paper towels or dish cloth.
- Serve with applesauce and sour cream or cottage cheese.
Grate the potatoes with the thickets option.
Pat dry each grated potato and then place into the bowl.
Add flour to the batch.
Add the salt and pepper, then add eggs one at a time and then onions. Mix.
Heat the oil up to a medium, enough so the potatoes sizzle when they are dropped in. It needs to be about 1-2cm deep.
Flip when they are a bit brown, but still stick together.
Let sit and drain oil off with paper towels or a dish towel.
Add a little sour cream or smooth cottage cheese and homemade applesauce.
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