Recipe of the Week: From Ari: Potato Latkes

The Jewish holiday of Chanukah is an 8 day celebration that began last Friday night and ends on Saturday. We celebrate the victory over the Syrian-Greeks in the 2nd century BCE. Upon entering the Holy Temple in Jerusalem, the Jews found only one small jug of olive oil which was suitable to light the Menorah in the Temple. Miraculously, the one small jug of oil lasted 8 days. To commemorate this miracle, the Jewish sages established the holiday of Chanukah.

Brandon asked me to share a traditional Chanukah dish for his recipe of the week. In honor of the miracle of the oil, traditional Chanukah foods are usually fried in oil. I know it’s not the healthiest of foods, but even this healthy eater cannot resist. Potato Latkes, in their traditional form, are pancakes made with shredded potatoes and onions. I am sure every Jewish child says this about their mother’s cooking, but my mom makes the best latkes. Her recipe is a family secret that she inherited from her mother.  If I shared it, not only would I have to shoot you all, but my mother would disown me. Instead, here is a similar recipe:

Traditional Latkes

Ingredients:

5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. Salt
¼ tsp. pepper
¾ cup oil for frying

Use: 10-inch skillet
Yields: 4 to 6 servings

Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water.

Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.
Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.

Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.

Serve with applesauce and/or sour cream on the side.