Latkes for Hanukkah. Photo from http://www.heartburn.com
Potato latkes (pancakes) are a traditional treat for Hanukkah. The custom goes back several centuries to eastern Europe. The oil is a symbol of the miracle of the lights. In our family, our oldest son Stephen grinds the potatoes and onions. His work is considered a success if his knuckles don’t bleed into the mixture.
By Eileen Goldfinger, Food Editor @Blogfinger
6 medium peeled Idaho potatoes
2 medium cooking onions
2 large eggs
vegetable oil
1 tsp. salt and 1/2 tsp. pepper
2-3 tbsp. flour (to hold the latkes together)
Line a large bowl with cheese cloth. Using a hand grater, alternate grating potatoes and onions into the lined bowl. The onions keep the potatoes from darkening. Grate the potatoes on small holes; grate the onions on large holes.
Gather the mixture in the cheese cloth and squeeze out as much liquid as possible into the bowl. Set the mixture in the cheese cloth aside. Allow the liquid to stand for 15 minutes. A starchy sediment will settle to the bottom of the bowl. Discard the liquid, leaving the sediment .
Now place the potato/onion mixture into the bowl and discard the cheese cloth. Stir the mixture and the starchy sediment together. Blend into the mixture two lightly beaten eggs, pepper, salt and flour.
Heat 1/2 inch of oil in a large non-stick fry pan until oil sizzles. Form latkes and flatten with hands. Brown on both sides until crisp. Drain on paper towels.
Serve with apple sauce.
Serves 4 people. And you can eat latkes in any season.