How to Make Classic Latkes

In Jewish homes around the world tonight, the second candle will be lit on the menorah -  the nine-branched ceremonial candelabra.

Tradition tells the story of a small amount of oil found in the desecrated Jerusalem temple following a victory for religious freedom. The precious little bit of oil found in the ruins was ceremoniously lit to rededicate and return “light” to the holy space and was only supposed to last for one day. Miraculously, the lamp with the oil burned brightly for eight days. 

The celebration of Hanukkah, also known as "The Festival of Lights," has evolved to include oil as the symbolic ingredient, and the latke (potato pancake) has become an icon in western Jewish Hanukkah cuisine.

I mean, really, who doesn't love a hot, crispy potato latke? But like potato chips or M and M’s, you just can’t eat one.

The question is: how many latkes should you make? A good rule of thumb is four to five 3-inch latkes per person. Serve with some apple sauce and creme fraiche and watch them disappear at the speed of light.

Classic Latkes

Ingredients:

• 3-4 medium Russet potatoes, peeled and placed in cold water.
• 1 medium onion, peeled and cut in chunks.
• 2 eggs, lightly beaten.
• 1 tablespoon Kosher salt.
• 1/4 teaspoon pepper.
• 1/2 teaspoon baking powder.
• 3 Tablespoons of matzoh meal, breadcrumbs or flour.
• Grapeseed or canola oil for frying. (about 1/4" deep)

Directions:

1. In a food processor using the metal blade, process the onions until minced. Remove and place in a large bowl and squeeze out the watery liquid. Process half the potatoes with the metal blade with about 5 pulses to make creamy but not mushy. Then switch to the shredding disk and process the remaining potatoes. This way you get a nice texture of both shredded and creamy potatoes.
2. Squeeze out some liquid from the potatoes and add to the onions. Add the beaten eggs, salt, pepper, baking powder and matzoh meal (or flour etc.) Heat oil in a non-stick or iron skillet, about 1/4".  You'll know it's ready when a small amount of the added oil sizzles.  
3. Drop the batter by heaping tablespoons into the oil over a medium high heat and slightly flatten the latke so it cooks evenly. Flip over with a spatula when they are a deep golden brown (about 4 minutes) and cook until nicely browned on the other side, too. Drain on a paper towel.
4. Serve or freeze immediately. Enjoy!

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