Don’t forget the Latkes!!!
Here is the easiest recipe for Latkes…my “It’s Easy to Keep the Tradition…Latkes”
Latkes ( potato pancakes) are traditionally eaten on Chanukah. They are fried in oil, an important component in the Chanukah story.This is so easy. You can make it in just a few minutes! Happy Chanukah, Chag Sameach!
Makes 10-12 latkes (Reduce the ingredients by half if you only need 5-6 latkes)
Ingredients:
2 eggs
4-5 medium potatoes, cut into large chunks
1 large onion, grated with its juice
2 tsp. salt
½ cup matzo meal (or few more tbls. if needed)
½ tsp. garlic powder
½ tsp. onion powder
Canola oil and/or olive oil
Method:
- In food processor or by hand, finely process potatoes. (If you like a more shredded texture, use the shredding blade of the processor) Drain in a strainer for a few minutes, discarding the starch.
- Grate onion in a bowl, keeping the juice. Add drained potatoes and all other ingredients except oil. Mix well. (If mixture a little too wet, add a few more tbls. matzo meal)
- Heat ½ cup of oil (canola or olive or a mixture of both) on medium high heat.
- When oil is hot, measure a large spoonful of potato mixture and place in oil. Flatten slightly with back of spoon. Don’t overcrowd the pan; five or six latkes will fit at a time.
- Fry until golden, flip and continue on second side until brown. Drain on paper towels. Keep warm in 350 degree oven or toaster oven until ready to eat. Enjoy!
Tip:
Latkes make the perfect bed for dips and spreads.
Suggested toppings: Nicky’s Pepper Spread, Israeli Avocado Dip, Mediterranean Carrot Dip, humus,lox with chive cream cheese spread, or any of your favorite toppings.
Jewish Mother Cooking 