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POTATO LATKES

POTTATO LATKES

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Hanukkah, oh Hanukkah, come light the menorah

Let's have a party, we'll all dance the horah

Gather 'round the table, we'll give you a treat

Dreydles to play with and latkes to eat.

Latkes are potato pancakes, traditionally served during Hanukkah. The latkes are fried in oil to symbolize the ancient lamps that held only enough oil for one day, but magically burned for eight nights.

They are as much a part of the holiday as the menorah, dreidels and gifts.

But the truth is you don’t need to be Jewish to enjoy these. The perfect latke is crispy and crunchy on the outside and soft and moist inside. They are so delicious on their own. Or if you prefer, you can serve them with some of the toppings suggested below.

The spin of the dreidel, the warm candlelight, May your Hanukkah be happy, healthy and bright!

xxx Chef MM

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POTATO LATKES






US (Imperial)


Print Ingredients

FOR THE LATKES
5 baking potatoes
2 orange sweet potatoes
1 yellow onion
½ cup flour
1 tsp baking powder
2 eggs
1 tspn salt
½ tspn pepper
Vegetable oil

OPTIONS TO SERVE ON THE SIDE
Sour cream and chives
Cinnamon & Sugar
Apple Sauce
Smoked Salmon
Caviar
Pomegranate Seeds
Creme Fraiche
Powdered Sugar
Chocolate Sauce
Pastrami & Ranch Dressing



Instructions

Peel the potatoes. Using the large holes of a box grater or a food processor, grate the potatoes and onions. Transfer this mixture to a large dishcloth and wring out any excess liquid ****

Place the mixture in a large bowl. Add the flour, baking powder, beaten eggs, salt & pepper. Toss the mixture with your hands to thoroughly combine.

Heat vegetable oil in a large skillet over medium-high heat. Add a small drop of the mixture to the pan. If the fat sizzles around the edges the oil is hot enough.

Drop 4 spoonfuls of the mixture into the hot oil. Fry till crispy and golden. Flip and cook the other side (approximately 2 to 3 mins per side).

Place some paper towels over a cooling rack. Allow the excess oil to drain. Repeat with the rest of the mixture.

Serve immediately. You can also place the rack on a baking sheet in a 425 F oven for a few minutes to warm through and re-crisp the latkes.

CHEF’S TIP
**** You can make the latke mixture ahead of time but you will need to squeeze out any extra liquid before frying. If the mixture is watery the latkes will be soggy.

makes 24





EU (Metric)


Print Ingredients

FOR THE LATKES
5 baking potatoes
2 orange sweet potatoes
1 yellow onion
½ cup flour
1 tsp baking powder
2 eggs
1 tspn salt
½ tspn pepper
Vegetable oil

OPTIONS TO SERVE ON THE SIDE
Sour cream and chives
Cinnamon & Sugar
Apple Sauce
Smoked Salmon
Caviar
Pomegranate Seeds
Creme Fraiche
Powdered Sugar
Chocolate Sauce
Pastrami & Ranch Dressing



Instructions

Peel the potatoes. Using the large holes of a box grater or a food processor, grate the potatoes and onions. Transfer this mixture to a large dishcloth and wring out any excess liquid ****

Place the mixture in a large bowl. Add the flour, baking powder, beaten eggs, salt & pepper. Toss the mixture with your hands to thoroughly combine.

Heat vegetable oil in a large skillet over medium-high heat. Add a small drop of the mixture to the pan. If the fat sizzles around the edges the oil is hot enough.

Drop 4 spoonfuls of the mixture into the hot oil. Fry till crispy and golden. Flip and cook the other side (approximately 2 to 3 mins per side).

Place some paper towels over a cooling rack. Allow the excess oil to drain. Repeat with the rest of the mixture.

Serve immediately. You can also place the rack on a baking sheet in a 220 C oven for a few minutes to warm through and re-crisp the latkes.

CHEF’S TIP
**** You can make the latke mixture ahead of time but you will need to squeeze out any extra liquid before frying. If the mixture is watery the latkes will be soggy.

MAKES 24




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