Crispy Golden Latkes
About this Recipe
By: Rachel
The eight-day holiday of Hanukkah (the Hebrew word for “dedication”) commemorates the rededication of the second temple in Jerusalem.
In the second century BCE, the Holy Land was ruled by Greeks, who tried to force Jews to adopt Greek culture and beliefs. A war was waged against the Greeks by a small Jewish army led by Judah the Maccabee. After an incredible victory against all odds, the Jewish people reclaimed and rededicated the Temple.
The Talmud explains that upon reclaiming the Temple, the Jewish people had only a small jar of oil to fuel the menorah in the Temple: enough to last a day. Yet the oil lasted for not one, but eight days, a miracle that led to oil becoming a theme in Hanukkah cooking. Thus we enjoy latkes, sufganiyot (doughnuts), and other delicious fried treats this holiday.
Latkes are one of my very favorite foods. They feature a delicious sweet-and-savory interplay when you combine the potatoes, onions, and applesauce. They are crispy on the outside, and soft and tender on the inside. I make them not just during Hanukkah, but all year round.
Crispy Golden Latkes
Ingredients
- 2 ½ pounds (about 1 kilo) russet potatoes, peeled
- 1 large onion
- 2 eggs
- ¼ cup (30g) flour
- 1 teaspoon baking powder
- 1 ¼ teaspoons salt
- Freshly ground black pepper
- Vegetable oil for frying (do not use olive oil)
- Applesauce and/or sour cream for serving
Step by Step Instructions
Step 1
- Wash and peel your potatoes, keeping them in a bowl of cold water to avoid oxidation. I use the shredder disc in my food processor to shred the potatoes and onions, but if you don’t have a food processor, you can make them the old-fashioned way by grating the potatoes on a box grater and finely dicing the onions. If you use a food processor, I like to grate the potatoes sideways for longer strands.
Step 2
- Once shredded, place the potatoes and onions over a colander in your sink, and have a very large bowl handy. Using your hands, squeeze handfuls of the potatoes and onions over your sink, squeezing out as much liquid as possible. The key to great latkes is getting all the moisture out of the vegetables that you can. Transfer each handful of dry potato and onion to the large bowl.
Step 3
- Pour about ¼ cup (60mL) oil into a pan—I prefer cast iron—and heat over medium-high heat until shimmering.
- While the oil is heating, add in the flour, baking powder, salt, and pepper to the potatoes and onions, and mix until well-combined.
Step 4
- Move the large bowl, along with an empty medium bowl, near to your stovetop. Place a large plate or platter lined with paper towels on a nearby countertop.
Step 5
- Grab a handful of latke mixture and squeeze each handful once more over the empty bowl, getting rid of as much liquid as you can. Form your latke into a patty, and add to the hot oil, being very careful not to let the oil splatter. Make sure that your latkes are not too thick, or they may burn on the outside and not cook through on the inside.
Step 6
- Repeat until your pan is reasonably full. With a metal spatula or a fork, turn each latke as it cooks so that they become deeply golden-brown on each side (roughly 2-3 minutes per side). Continue adding oil as needed for each new batch, and adjust the heat as needed to ensure an even cook. I usually turn the heat down to medium after the first batch or two.
Step 7
- Transfer the finished latkes to the paper towel-lined plate to drain and cool.
- Serve immediately, or transfer to a warm oven until ready to eat. Serve with applesauce and/or sour cream.
Beverage Pairing
By: Olivia
If I’m a traditionalist in any respect, it is that fried foods should be enjoyed with sparkling wine. Latkes are no exception, particularly when you complement the delicious fried potatoes with sour cream and applesauce. The fried latkes and toppings all work perfectly with your favorite Prosecco or Blanc de Blancs, Champagne made entirely from white grapes.
