Latkes are potato pancakes that are perhaps best known as traditional Hanukkah food.
Made with potatoes, onion and flour, these simple crispy treats symbolize the miracle of Hanukkah because they are pan fried in shallow oil. Oil played a significant role in the Hanukkah story … the small jug of oil that amazingly provided fuel for the Temple Menorah for eight days.
It’s a Jewish tradition to eat foods that reflect the significance of a holiday such as matzo on Passover, a honey dipped apple on Rosh Hashanah. Hanukkah is no exception. For at least the last thousand years, it has been a tradition to eat oily or fried foods on Hanukkah.
Chef Hannah shows us how to make these simply delicious latkes! Enjoy!
2 cups peeled and shredded potatoes
1 tablespoon grated onion
2 tablespoons flour
3 eggs, beaten
2 teaspoons salt
½ cup oil for frying
1. Place potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2. In medium bowl, stir the potatoes, onion, eggs together, then add flour and salt. Mix well.
3. Press together to make small cakes in your hands to form pancakes.
4. In a large heavy-bottomed skillet, heat the oil until hot.
5. Place latkes in oil carefully leaving spacing around each.
6. Brown latkes on one side, then turn and brown on other side. Let drain on paper towels.
7. Serve topped with applesauce or sour cream.
Susan is the mom of two and owner of Flour Power Kids Cooking Studio, a cooking studio for kids to teens with locations in Raleigh and Charlotte. Go Ask Mom features recipes every Friday. WRAL.com's recipe database has more.