It’s the seventh night of chanukkah, and I haven’t found the time to make latkes…until now. It was 8:30 PM when I started peeling, but it was well worth it, because Ari’s doing the dishes, and who would object to a fried latke dinner no matter what time it was? I know most people eat latkes as a side dish, or grab a few at an annual chanukkah party…but I don’t care much for balanced meals, and if there are enough latkes to fill me up – why the hell not??
Needless to say, latkes are one of the most traditional chanukkah foods, and one of the best chanukkah foods (if made correctly). I was never in charge of making latkes growing up, but once I was married, it was fun to experiment, and no one was telling me not to eat as many latkes as I wanted for dinner. I think our first chanukkah together we had latkes for/with our dinner 8 nights in a row. Well, we’re passed that, but it wouldn’t be channukah without some good ol’ traditional latkes – so here’s my recipe.
- 6 Medium red potatoes, peeled and cut the long way twice (a lot of recipes call for Yukon gold or russet potatoes, but I use red potatoes for everything.. because they’re a lot better)
- 6 Eggs
- 3 Small onions, halved
- 4 Tbs flour
- Canola oil
- If you have a food processor, use the shredder attachment and shred the potatoes and onions together. If you don’t have a food processor, you’ll have to use a coarse grater and do it by hand (still well worth your time and possible cuts). If you can’t peel like a pro, place the potatoes in a bowl of cold water as you go so they don’t turn brown. Also, switch off between shredding potato and onion (so they are sort of mixed in together), because the onion also helps to keep the potatoes from browning.
- Transfer to a large bowl and try and squeeze out the excess water over a sink.
- Add the eggs, flour, salt (lots), and pepper. Mix well.
- In a large nonstick frying pan, heat up about 1/4 – 1/2 inch of canola oil. Add a little shred of potato to the oil – if it’s sizzling, it’s hot enough.
- Use your hands to make the latke shape. As you do this, squeeze out all the liquid you can [back into the bowl] – this will make your latkes crispy and delicious, unlike the ones you get at synagogue.
- Place the latke into the oil, and allow to fry until the edges are getting crispy and golden.
- Flip with a spatula and allow to fry until both sides look the same. Be patient…latkes take a while to fry…
- Transfer onto a paper toweled plate to get rid of excess oil (unless you want to go all out).
- Dig in.
[Goes great with apple sauce, Frank’s Red Hot Sauce, and probably sour cream (if you’re into that)]