Potato Latkes with Sour Cream (Photo Credit: The Web)

Potato with
(Photo Credit: The Web)

Each year for  I make a traditional Chanukah dinner for my family so we can light the candles in our menorah together. For me the menu planning was simple just serve everything my son and daughter-in-law love. This year, as always, we will start with Martinis, Hummus, cheeses and crackers. After we say the Chanukah blessings and light the candles we will sit down to a meal of Sweet and Sour Brisket with Gravy and Carrot Tzimmes, Roasted Asparagus, Potato Latkes with Sour Cream and Applesauce and Challah. For dessert, honestly, I take the easy route and stop at Dunkin’ Donuts t0 pick up jelly donuts which are traditional since they are fried. Part of the reason we celebrate Chanukah is that the Maccabees had only enough oil to burn for one night but by some miracle it lasted eight nights. Hence eight days of Chanukah and eight candles lit. Since the potato latkes are so traditional I though I would share the recipe with you. They are easy and can be made in advance and frozen which is just what I did.

Adapted from “The Jewish Holiday Cookbook” by Joan Nathan
Potato Latkes

10 medium russet potatoes, peeled & kept in cold water to prevent discoloring
2 medium/large
2-3 large eggs
1/4 cup flour (for Passover use matzah meal)
season well with salt and white pepper
vegetable oil for frying

Starting with the onions, alternately grate some of the onions on the large holes of the grater and some of the potatoes on the small holes. Grate carefully or your skin will be seasoning the latkes! Press out as much liquid as possible and reserve the starchy residue at the bottom of the bowl. Return the sediment to the mixture.* Blend the potatoes with the eggs, flour, salt and white pepper. Heat 1″ of oil in a large frying pan. Drop about 1 tablespoon of mixture for each latke into the skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve immediately with sour cream and or applesauce. Serves 8-10.

Note: If you want to make the latkes ahead, place them on a sheet pan, freeze, and then remove to a plastic bag. When ready to serve take out as many as you need place on sheet pan and bake in a preheated 450F oven for about 10-15 minutes.

*The steel blade of a food processor or the grating blade are less painfull ways of grating the potatoes and onions. The blade makes a smooth consistency and the grater a crunchy one.

Have a delicious day,

Sandy Axelrod

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2 Response Comments

  • Sheri Frankel  4th December 2014 at 5:14 am

    Great receipt. Can’t wait to make them.
    Miss you and love you.

    Reply
  • sandra axelrod  4th December 2014 at 6:08 pm

    Thank you so much Sheri! It is easy and oh so good. I miss you and love you too.

    Reply

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