Put on your yarmulke, it’s time for Hanukkah! The festival of lights begins at sundown on December 8th, and Jewish households around the world will commemorate the miracle of the one day of oil that lasted for eight. This is done by lighting candles and eating foods fried in oil. Perhaps the best known Hanukkah food is the Latke (pronounced Lat-Kah or Lat-Key depending on where you are from), a delicious fried potato patty that is eaten with sour cream and applesauce. While it most likely is not destined for a place on the menu at Chef Thomas Keller’s French Laundry – the Latke is an integral part of Jewish culture and is to Hanukkah what Christmas cookies are to Christmas. If you are so inclined to try something new – you might enjoy latkes made using this recipe from my Bubbe (grandmother in Yiddish).
Bubbe’s Latkes
- 1 pound potatoes (Russets or Yukon Gold work best)
- 1/2 cup finely chopped onion (I use a box grater or Cuisinart – Bubbe didn’t have a Cuisinart)
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1-2 Tablespoons of flour or Matzo meal
- 1/2 to 3/4 cup frying oil
Grate potatoes with peels on and place in a bowl of cold water to help prevent browning. Dice or grate the onion. Drain potatoes and place on a dish towel or cheese cloth and the onion too. Roll the cloth and squeeze as much water out of the mixture as possible. Wet potatoes make the latkes less crispy. Once the mixture is as “dry” as you can get it, place it is a bowl and add the beaten egg and salt. If the mixture seems too loose (should hold patty shape easily) add flour until you get the right consistency. Batter is ready at this point.
In order to get crispy golden brown latkes you MUST start with a hot pan and hot oil! Drop batter by rounded tablespoon into frying pan being careful not to overcrowd the pan. Let each side cook until golden brown then drain on rack or paper towels. Serve warm with applesauce and sour cream.
Enjoy!
Variations – You can make latkes with any sort of root vegetable that sounds good. Sweet potatoes, turnips, and carrots work well!
by Andrea Roth, Hillel Coordinator