Potato pancakes are a traditional food during the Jewish holiday of Hannukah, but you don’t have to be Jewish to enjoy them. They are hot, crispy on the outside and tender on the inside. Topped with any and everything you might wish for, such as applesauce, sour cream, caviar, salmon and so much more, latkes satisfy the holiday hunger with a smile.
Check out this recipe from Fairway Markets (@FairwayMarkets) (or just stop on over to pick some up):
LATKES
1 1/2 pounds Russet potatoes, peeled
1/4 cup shallots, finely chopped
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal (during Passover)
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying
In a food processor, grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
To that starch add shallots, eggs, flour, 1 1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven.
Happy Hannukah! I hope the Festival of Lights continues to be bright and bountiful!