During Hanukkah, it is tradition to eat food, such as latkes, that has been fried in oil, which is symbolic of the oil that miraculously burned for eight days when the Maccabees rededicated the Temple in Jerusalem. Enjoy latkes with sour cream or apple sauce.
Photo by Sue Ade/Morris News Ser
2 pounds russet potatoes (about 4 medium potatoes)
1 medium onion
1 large egg, beaten
3 tablespoons all-purpose flour
3/4 teaspoon salt
With the chopping blade of a food processor, or with a hand grater, grate the potatoes and onion together. Drain mixture into a super fine mesh sieve and press liquid out.
Transfer mixture to a large mixing bowl and stir in egg, flour, salt and pepper.
In a large skillet, heat vegetable oil over medium-high heat to a depth of 1/2 inch. Carefully place a scant 1/4-cup of the potato mixture into the hot oil.
With the back of a spoon, flatten the pancake slightly so the center will cook. Cook until golden brown, about 3 minutes per side, or until cooked through. Remove from oil and drain on paper towels.
Serve immediately with applesauce or sour cream.
Makes about 12 pancakes.
Kitchen Ade note: Latkes can be made with either peeled or unpeeled potatoes. If leaving the potato skins on, be sure to scrub potatoes thoroughly before grating. A combination of potatoes, such as russet and golden Yukon, makes good potato latkes.
Peninsula Clarion ©2014. All Rights Reserved.