Directions: |
Directions:1. Finely shred potatoes and onion into colander. With hands, squeeze to remove as much liquid as possible. Place potato mixture in medium bowl; stir in egg, flour, lemon juice, baking powder, salt and pepper until well mixed.
2. Preheat oven to 250º. In a 12" skillet, heat 3 T vegetable oil over medium heat until hot, but not smoking. Drop potato mixture by 1/4 cups into hot oil to make 5 latkes. With back of large spoon, flatten each latke into a 3" round. Cook until the underside is golden (4-5 minutes). With a slotted spatula, turn latkes and cook until second side is golden brown and crisp, 4-5 minutes longer. With spatula, transfer latkes to paper towel lined cookie sheet to drain; keep warm in oven.
3. Repeat with remaining potato mixture, stirring potato mixture before frying each batch and using 3 T more oil for each new batch. |
Personal
Notes: |
Personal
Notes: Grandpa (Roy) and his family have Ashkenazi Jewish heritage. The tradition of serving potato pancakes at Chanukah began with the Ashkenazi Jews of Northern and Eastern European communities. The pancakes commemorate the Maccabees' defeat of the Syrian Army and the reclaiming of the Temple of Jerusalem in 165 BC. The Maccabees found only enough oil in the temple to light their menorah for one night, but miraculously it burned for eight. The oil used to fry these traditional pancakes symbolizes this miracle. Serve with applesauce/or sour cream, or sprinkle sugar on top.
|
This recipe for Grandma's Potato Latkes is from