Happy Hanukkah!

Tonight is the third night of Hanukkah and to celebrate the holiday, I will be making latkes- traditional potato pancakes fried in oil. I learned to make them when I was a kid and the (slightly modified) recipe below can be found in The Hanukkah Book by Marilyn Burns.

Potato Latkes

Ingredients:

  • 5 medium sized potatoes, grated (to cut down on time, I thaw a couple bags of frozen shredded hash browns)
  • 1 small onion, grated
  • 1/2 to 1 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp flour
  • 2 eggs
  • vegetable oil

Steps:

  • Preheat oven to 250° to keep latkes warm after frying
  • Grate potatoes and remove excess water using a sieve (or just use the hash brown shortcut)
  • Combine potatoes and onions in a large bowl
  • Beat eggs in a small bowl and add to potato and onion mixture
  • Add the flour, salt and pepper, mixing well
  • Pour enough vegetable oil into the bottom of a large frying pan so that it is approx. 1/4 inch deep and turn the burner on at medium to medium-high heat
  • Put a heaping tablespoon of batter into the oil and press it with a slotted pancake turner into a thin pancake
  • Turn latkes as the edges brown, when done they will be golden brown and crisp
  • Blot off excess oil with paper towels as you remove latkes from the pan and place them in a shallow pan in the oven
  • Serve warm with applesauce and sour cream
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