Latkes are a type of potato pancake traditionally prepared to celebrate Hanukkah. My mother-in-law makes them every year and was excited when my daughter asked if she could help this year! See below for the recipe and some cute photos of these two in action. (Yours truly was the lucky taste tester).
We hope everyone has a very happy Hanukkah!
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Potato Latkes (Pancakes)
4-5 Russet potatoes, peeled
1 medium onion
1 large egg
1 1/2 tsp. salt
1 tsp. baking powder
oil for frying (about a cup)
Using the metal blade of a food processor, grate the potatoes until as smooth as you like (some people prefer to use the grater disc of the processor).
Line a strainer with cheesecloth and pour potatoes in the strainer pressing down to remove as much liquid as possible. Let the potatoes drain for 5-10 minutes.
Meanwhile, pulse onions until smooth. Add onions to potatoes in the strainer. Push down to strain off as much liquid as possible. Let the liquid stand in the bowl for an additional 5 minutes. Pour off the liquid, reserving the potato starch at the bottom of the bowl. Add the potato/onion mixture to the potato starch; add the egg, salt, and baking powder.
In a large frying pan, heat the oil until very hot, but not smoking. Add the potato mixture 1 large tablespoon at a time(it is useful to use a slotted spoon so that any extra liquid will drain out). Fry until golden brown on one side; flip and fry the other side, Drain on paper bags or paper towels. Do this until all batter is used up.
Latkes can be made ahead of time; when ready to serve reheat in a 375F oven for 5 minutes. They can also be frozen and reheated by placing on a cookie sheet that has been placed over a baking sheet for 8 minutes per side.
Serve with applesauce and /or sour cream and enjoy with loved ones!
