Happy Hanukkah

Happy Hanukkah! Whether you’re celebrating or not, you’re going to love these latkes! There are as many opinions about what makes a good latke as there are about matzoh balls, but I have never met anyone who didn’t love them! Even if you won’t be celebrating, if you have never tried one, it’s time.  They are yummy and warm and have great texture; they’re crispy and tender, and though they’re great with brisket, or roast chicken, or even turkey, you can make a meal of them with just some applesauce and sour cream.

I like my latkes thin and crispy.  I like lacy edges, and even scoop out the shreds that have gotten loose in the pan.  Some people like a denser latke, with a soft inside.  I suppose these are fine, but you can only eat one of those, and you can enjoy more of mine, think of a fresh hot Krispy Kreme doughnut—you can easily eat a few (especially if no one is watching) but with  a regular doughnut, one is plenty.  Now why is more better?  Because we eat them once a year, because they are so good, because they will delight you!  The key is to make them small, so you maximize how much crunch you get.  Or, you could make a huge one, like a rösti and cut it into wedges.  This would be a break with tradition, but you go right ahead, more surface=more crunch.

If you’re looking for a bit of history, Chanukah is celebrated with fried foods like latkes and doughnuts to commemorate the miracle of the oil that should have lasted only one night, but burned for eight days and nights.

Lacy Potato Latkes

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Ingredients

• 3 Large Russet/Baking potatoes (peeled)
• 1 Medium Onion
• 3 Large Eggs
• 1/4 cup Matzoh meal ((or bread crumbs))
• 1 tablespoon Kosher Salt
• Black Pepper
• Oil for frying

Note

Makes about twelve 3" Latkes

Directions

Step 1

Grate potatoes and onion by hand or in food processor. If using a processor lay potatoes on their sides for longer shreds.

Step 2

Put potatoes and onions into a colander and cover with a clean dishtowel. top with something heavy, like a full tea kettle. Let potato mixture drain for 10 minutes, then remove weight, and press to remove as much liquid as possible Preheat oven to 200 F

Step 3

Break the eggs into a bowl and lightly whisk, add potato and onion mixture, as well as matzoh meal and salt, and 5-6 grinds of fresh pepper. Mix well

Step 4

Heat enough 1/4" oil in a large saute pan, until hot, spoon latke mixture by spoonful, or 1/4 cup measure into pan, taking care not to crowd them, press down gently to spread the mixture out to 3" pancakes

Step 5

Fry until golden brown and gently turn each one.

Step 6

Line a sheet tray with paper towels, and when latke are cooked move them to pan. After each batch move pan to oven to keep warm.

Step 7

Serve immediately with applesauce and sour cream