Let’s Make Latkes!
On Hanukkah, it is traditional to eat foods made with oil in commemoration of the miracle of the menorah. When the Jews reached the Temple, they only found one jar of olive oil, enough to keep the eternal flame of the menorah lit for one day. In faith, they lit the menorah, and miraculously, the flame lasted for eight nights until more pure oil could be found.
This recipe is a classic Hanukkah treat: potato latkes! Besides potatoes, latkes are made with onion and matzah or breadcrumbs and symbolize the miracle of Hanukkah because they are fried in oil.
- 5 Medium to large potatoes
- 2 Onions, coarsely chopped
- 3 Large eggs, lightly beaten
- 2-4 Tablespoons all-purpose flour
- 1-2 Teaspoons of salt
- ½ Teaspoon of pepper
- Canola oil
Peel and grate the potatoes and onions. If you aren’t going to make them right away place them in a bowl of cold water until you are ready, so they don’t dry out. You can use a food processor with the grater attachment or use a handheld grater. Drain the grated potatoes and onions to get rid of any excess water.
Pour potato mixture into a large bowl. Stir in eggs. Add flour, 1 tablespoon at a time, until mixture holds together as a wet paste. Season to taste with salt and pepper.
Pour oil into a large, deep pan to depth of 1 to 2 inches and heat over medium-high heat.
Carefully drop several heaping tablespoons of potato mixture into hot oil and flatten slightly. Fry on each side for several minutes until golden brown. Drain on paper towels.
Serve with sour cream and applesauce.