A traditional dish during Hanukkah, potato latkes are a nice side dish on any day. What makes them special is the use of oil, a reminder of when the oil burned eight days instead of one, as a miracle of Hanukkah. Potato latkes are simple to make but we also offer a variation with apples, for those who prefer sweets and know the history of potatoes. Latkes are delicious served with sour cream or apple sauce, and this recipe adds a few yummy ingredients to make it a notch better.
Serves 6 (makes 12 latkes)
Ingredients:
- 4 large potatoes
- Vegetable oil for frying
- 1 small white onion
- 2 large whole white mushrooms
- 1 large egg
- 1-2 tablespoons white flour
- Kosher Salt to taste
Directions:
1. Peal raw potatoes and grate on a large grater or using a food processor. Squeeze out extra liquid.
2. Chop the onion and mushrooms, add to the grated potatoes.
3. Add 1 egg, 2 tablespoons of flour and a pinch of salt; mix well.
4. Heat up vegetable oil in a large skillet on medium heat. Make sure the skillet is hot before you place the batter on it.
5. Place potato mixture 1 tablespoon at a time into the skillet allowing space between, so latkes don’t stick together.
6. Turn latkes over after 3-4 minutes, once the bottom is golden and allow 3 minutes to finish cooking on the other side.
7. Serve warm with apple sauce or sour cream.
Another option for those with a sweet tooth is an apple latke – replace potatoes, onion and mushrooms with 6 grated apples, replace salt with a tablespoon of sugar and a bit of cinnamon. Cook the same way as the potato version. Enjoy!
