"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hanukkah Latkes Recipe

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This recipe for Hanukkah Latkes, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eric Ruderman
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. russet baking potatoes, peeled and placed in a bowl of cold water
1/2 cup finely chopped onion
2 eggs, lightly beaten
1 cup all-purpose flour (or 1/2 cup matzah meal)
1 tsp. salt, plus additional to taste
Freshly ground pepper to taste
Peanut or canola oil for frying

Directions:
Directions:
If not serving the latkes immediately from frying pan, preheat oven to 200 and line a large baking sheet with paper towels.

Grate the potatoes in a food processor fitted with medium shredding disc. As potatoes are grated, transfer them into a bowl of cold water. When all potatoes are grated, set aside for 5 minutes in water. Then drain, rinsing with cold water and transfer to a clean bowl. Add the onion, eggs, flour, salt and pepper and thoroughly combine.

In a large frying pan (preferably with sides), add the oil to a depth of 1/4 to 1/3 inch. Heat oil until a shred of potato dropped in the oil sizzles immediately. Form pancakes from about 2 T. of potato mixture and slide into latke oil (flattening between 2 large spoons works nicely). Repeat until the pan is full but not crowded. Cook until browned at the edges, turn and cook until fully browned. Transfer finished latkes to lined baking sheet to drain excess oil and repeat. Keep latkes warm in oven if not serving immediately. Can also freeze and reheat in a 350 oven.

Personal Notes:
Personal Notes:
Serve with sour cream and/or applesauce.

 

 

 

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