Yiddish for pancake, latkes (pronounced LOT-keh, LOT-kah or LOT-kee) are one of the most traditional Jewish foods served during Hanukkah.
The traditional potato dish is served fried in oil to celebrate the Hanukkah miracle of the oil in the Temple menorah lasting for eight days, instead of one. Although traditionally made with potato, latkes can be made with anything that fries well, such as zucchini, carrots or cheese. If using another vegetable, you can substitute for the same amount.
This recipe yields four to six servings and take less than 30 minutes.
- 5 large potatoes, peeled
- 1 large onion
- 3 eggs
- 1/3 cup flour
- ¾ cup oil for frying
- 1 tsp. salt
- ¼ tsp. pepper
Heat ½ cup oil in a 10-inch skillet and lower the flame. Place 1 large tablespoon of batter at a time into sizzling oil and fry on one side for approximately 5 minutes until golden brown. Flip and fry the other side for 2 to 3 minutes.
Remove the latke from pan and place on paper towels to drain excess oil. Continue with remaining batter, adding more oil when necessary.
Serve with apple sauce on the side.
This recipe is from Chabad.org.
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