Yiddish for pancake, latkes are one of the traditional Jewish foods served during Hanukkah.
The traditional potato dish is 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 or carrots. If using another vegetable, you can substitute for the same amount.
This recipe yields four to six servings and takes less than 30 minutes.
Ingredients:
- 5 large potatoes, peeled
- 1 large onion
- 3 eggs
- 1/3 cup flour
- 1/2 cup oil for frying
- 1 tsp. salt
- 1 tsp. pepper
Directions:
Either use the food processor, blender or the fine side of a grater on the potatoes and onion. If using a blender or food processor, add a little water. Put the grated vegetables in a colander and press out excess water.
Add eggs, flour, seasoning and mix well.
Heat 1/2 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 the pan and place on paper towels to drain excess oil. Continue with the remaining batter, adding more oil when necessary.
Serve with apple sauce on the side.
Recipe from Chabad.org.
