If you celebrate Hanukkah, chances are you’ll be eating or frying up a batch or 12 of some version of potato pancakes, also known as “latkes”. I’ve tried many great recipes, but this one is my hubby’s favourite, so I thought I’d share. The latkes come our lacy & crispy on the outside with a fabulously delicious center. YUM!
The recipe is from Faye Levy’s International Jewish Cookbook (Love that book! I’ve have had it for about 18 years!). I do not use parsley and I use canola oil for frying. I also make smaller latkes- you end up with more overall crispiness and they’re just so easy to pop in your mouth! I will share the recipe the way I prepare it:
4 large potatoes (about 1.25 lbs), peeled
1 medium onion, peeled
1 large egg
1 tsp salt
1/4 tsp. white pepper
2 Tbsp. flour
1/2 tsp. baking powder
canola oil for frying
- Grate potatoes & onion in food processor or by hand using large holes of the grater.
- Squeeze out as much moisture as possible from the onion & potatoes, either with or without a colander
- Place in a large bowl with remaining ingredients and mix well
- Heat oil (about 1/2 c.) in a deep skillet.
- For each latke, drop a heaping tablespoonful of the mixture into the hot oil and fry over medium heat about 4-5 minutes until golden brown and crisp on first side
- Turn carefully and fry on second side for another 4-5 minutes until golden brown and crisp as well.
- Drain on paper towels before serving.
- Add oil as needed to the pan during the frying process
- Serve hot with applesauce, sour cream or tzatziki
VARIATION: Use sweet potato instead and add a little cinnamon to the mixture (1/4 tsp);DELICIOUS!
TIP: Shut the doors to all the rooms in the house & turn your exhast fan on full blast while frying to avoid greasy smelling rooms, towels & linens!!!
Do you have a great recipe for latkes that you’d like to share? Please do!