Latkes like Bubbe Makes

Potato latkes are our favorite food during Hanukkah. These crunchy potato pancakes fried in oil are a nod to the miracle associated with the holiday. We recall in times past how the oil that was used to consecrate the Temple lasted eight days instead of only one. Many families gather at Bubbe’s (grandma) and Zayde’s (grandpa) house to light the candles, open presents, and nosh together. Please enjoy your latkes using the recipe below with another Hanukkah favorite, sukganiyot (jelly-filled donuts), as you explore this winter holiday for yourself!

INGREDIENTS FOR LATKES

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup matzoh meal (or, if you can’t find it, all-purpose flour will work)
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Canola or other oil suitable for frying
STEPS

• Step 1
  Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  
• Step 2
  Transfer the mixture into a large mixing bowl. Add the eggs, flour, salt, baking powder, and pepper. Then mix until the flour is absorbed.
  
• Step 3
  In a medium heavy-bottomed pan over medium-high heat, add ¼ inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan. When the edges of the latkes are brown and crispy (about 5 minutes), flip. Cook until the second side is deeply browned (about another 5 minutes). Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
  

We love to serve hot latkes with applesauce and sour cream. Shalom!