Serves 6
Curious about the connection between Hanukkah and latkes? Latke is the Yiddish word for pancakes. The latke draws its origin from the Ukrainian potato pancake. It is the dish most associated with Hanukkah in the United States since foods fried in oil have symbolic meaning for the holiday. This recipe makes a lacy potato pancake as long as the matzah meal is used sparingly. Serve with applesauce and/or sour cream.
Ingredients
1 large onion
2 1/2 pounds Yukon Gold or other golden potatoes, scrubbed but unpeeled
2 large eggs
2 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons matzah meal or potato flour, more if needed
High-heat safflower oil, for frying
Method
Peel onion and cut it in half, then cut each half into eighths. Place onion pieces in the bowl of a food processor and pulse into a medium to fine dice. Remove onion to a large bowl. Immediately run potatoes through the grating wheel on the food processor, and mix potatoes into the onions. The onion juice prevents potatoes from turning black. (Alternatively, finely dice onions and grate potatoes by hand with a box grater.)
Using your fingers, pick up small amounts of potato mixture by the handful and squeeze out as much liquid as possible. Reserve all liquid and allow it to settle in a bowl for a few minutes. Put pressed potato and onion mixture in a clean bowl. Carefully pour off watery part of the reserved liquid but do not discard the thick starchy sediment at the bottom of the bowl. Scrape that into potato mixture.
In a small bowl mix eggs, salt and pepper and combine with potato mixture. Add matzah meal to batter, starting with 3 tablespoons and adding more if necessary until potato mixture has enough body to stick together.
Heat a 1/2-inch depth of oil in a heavy skillet, preferably cast iron. Form potato mixture into pancakes of approximately 3 inches in diameter and drop into oil, taking care not to crowd pancakes. Fry, turning once, until golden on both sides for a total of about 6 minutes. Drain on clean brown paper bags. Keep pancakes warm, while the rest are frying, by placing the cooked, drained pancakes in a preheated 200°F oven.
Chef notes: Potato latkes can be frozen. After completely cooking pancakes, place on a cookie sheet and freeze, then store in a container. When ready to use, reheat in a 400°F oven for about 10 minutes.
Nutrition
Per serving (8.5oz/243g-wt.): 240 calories (35 from fat), 3.5g total fat, 0.5g saturated fat, 7g protein, 42g total carbohydrate (3g dietary fiber, 2g sugar), 60mg cholesterol, 810mg sodium
Tags: Jewish, Vegetarian, Sugar Conscious, Dairy Free
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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