Latkes for Hanukkah
Serve Potato Pancakes in Celebration of Jewish Holiday
Latkes--crisp potato pancakes fried in oil--have been a traditional part of Hanukkah celebrations for decades. But like most classic recipes, those for latkes have been adapted and altered slightly by generations of home cooks. Today, my friend Sara Smith and I share our own special recipes for latkes.
My recipe is unique because of its unusual ingredient: sparkling apple cider. Sara's traditional latkes are different from mine in that they contain matzoh meal and are fried in bacon drippings. If you plan to keep your entire meal kosher, don't fry the latkes in bacon drippings and omit the sour cream for serving.
RECIPES
Michael's Latkes
Serves 4
2 Yukon gold potatoes, peeled (about 1 1/4 pounds)
1 medium white onion, finely grated
2 large eggs, room temperature
1 tablespoon all-purpose flour
1/2 cup sparkling apple cider
Salt and freshly ground pepper, to taste
Vegetable oil, for frying
Sour cream, for serving,
Homemade Applesauce, for serving
1. Over a large bowl of cold water, grate the potatoes, using the largest holes on a box grater, into long strips. Transfer the grated potatoes from the water into another bowl. Pour off the water from the first bowl, making sure to save the heavier sediment left in the bottom of the bowl. Add the sediment to the potaotes.
2. Add the onion, eggs, flour and apple cider. Season with salt and pepper. Mix well; the consistency should be moist, but the mixture should hold together when you press it in your hand.
3. In a large heavy-bottomed skillet, heat enough oil to fill 1/2-inch to 3/4-inch of the pan until the oil is very hot, about 385 degrees F. Drop 1 heaping tablespoonful of the potato mixture into the pan. Cook until golden brown, about 3 minutes; the pan should hold between 5 and 6 latkes per batch. Turn the latkes over, and cook on the other side until golden brown, about another 3 minutes.
4. Using a slotted spoon, transfer the latkes to a paper-towel-lined baking sheet. Serve immediately with sour cream and applesauce.
Sara Smith's Traditional Latkes
Serves 4
2 Yukon gold potatoes, peeled (about 1 1/4 pounds)
2 medium yellow onions, finely grated
2 large eggs, room temperature
1/4 cup matzoh meal, or 3 tablespoons unbleached, all-purpose flour
8 scallion greens, finely slivered (optional)
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Bacon drippings, or vegetable oil, for frying
Homemade Applesauce, for serving
1. Fill a mixing bowl with cold water. Using the largest holes of a box grater, grate potatoes into long strips and add to the bowl. Add the onions to the bowl with the potatoes.
2. Transfer the potato-and-onion mixture to a sieve set over a bowl, and squeeze out the excess moisture from the vegetables. Return the mixture to the bowl. The starchy sediment can be added back to the mixture.
3. In a separate bowl, mix together the eggs, matzoh meal (or flour), scallions (if using), salt and pepper.
4. Combine all ingredients, adding more matzoh meal if the mixture is too wet.
5. In a large skillet, heat 1/2 inch of oil (or bacon drippings) over medium heat.
6. Drop heaping tablespoonfuls of the mixture into the hot oil, and press down with a spatula to flatten.
7. Fry until brown and crisp on the edges; turn the latkes until they are golden brown on each side, cooking them for about 3 minutes.
8. Remove the latkes to paper towels to drain. Serve immediately with sour cream and applesauce.
SPECIAL THANKS
Sara Smith
Related Links
For other versions of latkes (including tasty Yam Latkes), visit with Devorah Stone in Seasonal Cooking.
Potato Latkes
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