Latkes, or potato pancakes, are a traditional Jewish food this time of year. Whether or not you celebrate Chanukah, these are sure to be a hit. My oldest had a class Thanksgiving feast, and each child had to help make and bring in a traditional family dish. We made latkes, and his classmates happily gobbled them up. I thought this would be a great recipe to share with Chanukah around the corner. These will definitely be making an appearance next week on our dinner table!
Latkes (recipe from Family Fun Dec/Jan 2008 issue)
- 4 lbs. potatoes (Russet or Yukon Gold)
- 2 medium onions
- 2 tsp. salt
- 4 eggs
Grate the potatoes and onions with a food processor or by hand. I leave the skins on the potatoes, but you can also peel them. Make sure to buy organic potatoes if leaving the skins on! **Critical Step** Wrap about a third of the mixture in a tea towel and wring out excess liquid. Repeat for remainder of mixture. Add salt and pepper to taste to the mixture and combine. In a separate small bowl, beat eggs with a fork and pour over potato mixture. Sir to combine. Cover bottom of a skillet with olive oil and heat on medium heat. Using an ice cream scoop, drop 3-4 mounds into the skillet, flatten with a fork, and fry about 5 minutes on each side, or until nicely browned. You know the oil is ready when the latkes bubble after being placed in the skillet.
Serve topped with unsweetened applesauce and/or sour cream. Enjoy!