Luscious Latkes Made With Love

| December 8, 2012

With the onset of Chanukah, the eight day festival of lights which begins tonight, foodie thoughts turn to the darling of the Chanukah season, Latkes!

Latkes, also known as potato pancakes, are delectable treats made from grated potatoes, onion, flour or matzo meal to bind them, salt and pepper, and any of an array of complimentary seasonings.

Spoonfuls of the mix are dropped into a hot skillet and fried until the perfect shade of crispy golden brown. The trick is to resist eating all the crispy deliciousness and to protect the batch from the rest of your family and friends until it’s time to eat, since the aroma in the kitchen turns heavenly and is oh so tempting.

Every Jewish family has its favorite latke recipe and this is ours! It would be prudent advice to recommend doubling or tripling this recipe, since these are a universal favorite and can be reheated or frozen.

 “Tish’s” Traditional Latkes

 potato latkes

  • 2-1/2 lbs Idaho baking potatoes, peeled
  • 1 large sweet onion, quartered
  • 2 lightly beaten eggs
  • ¼ cup of matzo meal or flour
  • 2 tbls. of chopped fresh parsley
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground pepper
  • 2 to 3 cups oil (olive, vegetable or peanut)

 

Peel the potatoes and save covered in cold water.

In a food processor, pulse the onion a few times until diced into crunchy bits. Scrape into a bowl and set aside.

Cut the potatoes lengthwise to fit into a processor feed tube.  Grate the potatoes using the medium coarse shredding disk.  When the potatoes are shredded, transfer them to cheesecloth, tie at the top and carefully squeeze. Place the potatoes and cheesecloth in a colander to continue draining. Let the mixture drip for a few minutes.

In a bowl mix the onion and potatoes. Add remaining ingredients and stir thoroughly.  Let the mixture rest for about 10 minutes while you heat the pan with the oil.

Heat the skillet with about 2/3 of the oil on high until the oil starts to sizzle, then lower to medium high. Using a large serving spoon, start spooning the batter into the skillet.  Flatten with a metal spatula . Reduce to medium heat and cook until one side is golden brown.  Flip and fry some more until the outside is crispy and the inside stays moist inside for about 5 minutes on each side.  Remove and drain on several layers of paper towel.  Keep frying until you use all of the batter.  Adjust the heat and oil as necessary.

IF FREEZING, AT THIS POINT LINE A BAKING SHEET WITH PARCHMENT PAPER, ARRANGE THE LATKES IN A SINGLE LAYER. COVER TIGHTLY WITH ALUMINUM FOIL AND FREEZE IMMEDIATELY.

Otherwise serve immediately with dense sour cream and unsweetened applesauce.

Makes about 1-1/2 dozen.  YUM!

 

Charlotte “Tish” Goldblatt

cgoldblatt@dailyfoodandwine.com

RAISE YOUR SPIRITS AND GET THE DISH!