Potato Latkes, A Chanukah Tradition

Fried food is traditionally eaten on Chanukah in commemoration of the oil that miraculously burned for eight days. A classic Jewish tradition is to share potato latkes with friends and family. They make a great side dish or appetizer. Offering a variety of topping such as applesauce and sour cream, caviar, brisket, lox or just simply salt and pepper can turn a simple latke into a fun and exciting treat. Some people grate the russet potatoes creating long strands of potatoes with a hand grater while others prefer a smoother texture created using a food processor. Grate or chop onion into small pieces.

Whatever texture you prefer, the key to having delicious latkes is draining the liquid from potatoes and onions. Drain liquid in a bowl and set aside so the starch from the potatoes settles at the bottom of the bowl. Once the starch settles, spill off water and mix the starch that settled at the bottom of the bowl with eggs. Hand mix eggs, matzo meal and salt and pepper into the potatoes and onions.

Ingredients:

1 large onion, 6 large russet potatoes, 4 eggs, 1 teaspoon kosher salt, 1/4 teasoon ground black pepper, 1 cup matzo meal, Oil to coat bottom of fry pan.

Coat bottom of frying pan with oil. Add potato latkes to the hot oil, then flip when they turn golden brown. When both sides are done place them on a paper towel to remove excess oil.