Traditional Potato Latkes
Hanukkah is a Jewish holiday commemorating the rededication of the Second Temple in Jerusalem. It is also known as the Festival of Lights.On eight consecutive nightfalls, usually between late November and late December, Jews gather with family and friends to light one additional candle in a menorah — a multi-branched candelabra. More than 200 Jewish families make their home in the Rio Grande Valley.“There are a lot of fancier variations, but our family has always preferred this traditional recipe. We usually fry latkes outside after we recite the blessing and light the candles on our menorah.”
Ingredients
- 6 medium russet potatoes, peeled
- 1 large white onion
- ½ cup (60 g) flour plus more as needed
- 2 eggs, beaten
- 1½ teaspoons (8.5 g) salt
- 1 rounded teaspoon (4.8 g) baking powder
- 4 cups (946.4 ml) peanut oil
Instructions
- Grate potatoes in food processor. Chop onion in food processor.
- Using cheesecloth or a ricer, squeeze onions and potatoes to remove as much liquid as you can.
- Place potatoes, onions, flour, eggs, salt and baking powder in bowl and stir to mix.
- Heat oil in a 6½-quart (6-liter) stockpot on medium high heat.
- Using a large cooking spoon, place a generous spoonful of latke mixture in the palm of your hand. Form into a patty, 3 inches in diameter.
- Drop patty into hot oil and fry until browned on one side. Flip over and brown other side.
- Cook in batches to avoid overcrowding your pot.
- You probably will need to add more flour to potato mixture in between batches. The mixture may become watery if the potatoes and onions were not squeezed thoroughly.
- Transfer fried latkes to paper towels to drain excess oil. Serve warm with homemade apple sauce and sour cream. Happy Hanukkah!