LEARN TO MAKE HANUKKAH LATKES

Serves: 12

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LEARN TO MAKE HANUKKAH LATKES

Ready in: 50 MinTotal time: 50 Min

Hanukkah is the Jewish festival dedicated to oil, with fried foods commemorating the miracle of the one-day supply of oil that burned for eight days after the destruction of the temple. Potato Pancakes or Latkes and doughnuts, called Sufganiyot, are the most traditional and symbolic fried foods, and they’re delicious! The best latkes are golden and crunchy on the outside, and soft and tender on the inside.The customary latke is made from a traditional russet potato, high in starch, which needs little flour to bind the mixture to create the pancakes. In the modern style, you can use any potato, like a Dutch Yellow for a buttery flavor or sweet potato for a honeyed taste. The simplest latkes are made from grated potatoes; you can grate potatoes by hand using a box grater or using your food processor (so easy!), grated onion for flavor, beaten eggs, and a bit of starch (flour or matzo meal work well) and salt and pepper to taste.

Ingredients

• SEE THIS LINK FOR CRISPY TRADITIONAL POTATO LATKES

Instructions

CHEF’S TIPS:

1. If you want lacy latkes with rough, crispy edges, shred the potatoes coarsely.
2. If you prefer denser latkes with smooth edges, use the fine side of the grater.
3. Don’t peel the potatoes too long in advance of making the latkes, to prevent oxidizing or discoloration.
4. Squeeze the potato/onion mixture in a dish towel or paper towels to remove any excess moisture. The drier the potatoes, the crispier and more flavorful the pancakes.
5. Use a neutral oil, like grapeseed oil or vegetable oil, that has a high smoking point.
6. Using a thermometer to test the oil (it should be about 350°F for the ultimate latkes) a good tool, or you can test the temperature of the oil by dropping a small amount of the latke mixture into the pan; if it turns golden brown within 30 seconds, then your oil is ready.
7. Consider making full-size Latkes, about 3-inches in diameter, or mini-sized ones as an hors d’oeuvres, for a one-bite treat.
8. Be sure to drain the Latkes on paper towels when they come out of the sauté pan, to soak up any extra oil.
9. Serve the Latkes with the traditional toppings of sour cream and applesauce, for authenticity.

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