The most celebrated Jewish Holiday is Chanukah. Even non-Jews are taking part in it, perhaps because it is often so close to Christmas.
Besides the idea of national and perhaps personal liberation, there is a certain food that defines the holiday.
Yes, it’s Latke time!
So tonight, I did my not so famous handmade latkes and with a little effort, you can too.
Here are the ingredients for two people:
- 1-2 pounds of potatoes (about two large potatoes)
- 1-2 small or medium size onions
- 2 eggs
- Kosher salt
- Potato starch
And here is how you make it…
Peel the potatoes and get to work shredding them — if you don’t have a food processor that can do the work for you.
Next, you can chop the onions very fine, or shred them the same way you did the potatoes like I did. I think shredding rather than cutting brings out the flavor better.
Put them in a strainer and push down on them to get out the extra liquid. Push hard because there is a lot of liquid.
Next mix your two eggs briskly and pour them into the potato-onion mixture. It helps to make a small depression in the mixture, then add the breadcrumbs (I did about a handful), the eggs, as well as the kosher salt to taste and less than a tablespoon of the starch.
Finally, hand mix for a few minutes while you warm up your pan.
Use olive oil in your pan. Your temperature should be about medium high.
Then scoop out small portions, and brown both sides, after that, use medium heat for about 15 minutes to fully cook the inside while not burning the outsides. It should be lightly darkened on both sides. Then serve with applesauce and sour cream.
For added variety, I added chicken sausage links, but that has nothing to do with any traditional recipe.
These potato pancakes can be enjoyed any time of the year, so don’t just keep it to 8 days. Enjoy, and season’s greetings.