“My grandmother made latkes for the family every Chanukah and the smell of fried potatoes permeated the entire house, our hair, our clothes. It smelled like Chanukah! We ate them with a brisket dinner and drowned our latkes with applesauce. My sister and I would sit so patiently during dinner because the rule was always, “finish dinner FIRST and THEN you can open up presents!” And my mom and grandma made the eating and cleaning up so painfully slow because my sister and I couldn’t open up the presents until everyone sat next to their piles of presents. We would end the night with gelt (chocolate coins) and dreidel. I moved to West Lafayette a few weeks before Chanukah in 2012. Ted and I took our six month old daughter to a synagogue for a Chanukah party and everything exceeded my expectations. There was a klezmer band, and all of these families and long time residents, and trays of latkes just like how my grandma made them. It felt like home!”
Story by @rmkunsberg, recipe adapted from http://www.chabad.org
Ready in 30 minutes – Makes 10-12 Latkes
To make this recipe you’ll need:
For the latkes:
- 5 large potatoes, peeled
- 1 large onion
- 3 eggs
- 1/3 cup flour
- 1 tsp. Salt
- ¼ tsp. pepper
- ¾ cup oil for frying
For the sour cream:
- 1 cup sour cream
- 3 green onions finely chopped
- 1 tsp powdered garlic
- 1 tsp salt
- A pinch of pepper
Mix the sour cream with the green onions, garlic, salt and pepper in a bowl and leave it to rest while you work on your latkes.
Grate potatoes and onion on the fine side of a grater, in a food processor, or in a blender with a little water. Strain grated potatoes and onion through a colander or cheese cloth, pressing out excess water into a bowl. Let the water stand for a few minutes, pour the water out, but leave the starch that has settled in the bottom (this will give the latkes some extra crunch). Add the shredded potatoes and onions into this bowl, with the eggs, flour, and seasoning. Mix well.
Heat 1/4 cup oil in a skillet over medium heat. 1 large tablespoon of the batter at a time into the hot sizzling oil and fry on one side for approximately 3 – 5 minutes until golden brown. Turn over and fry on the other side for 2 to 3 minutes.
Remove from the pan and place on a paper towel lined plate to drain the excess oil. Continue with remaining batter until finished, adding more oil when necessary.
Serve with applesauce or sourcream on the side.
- You can prepare the sourcream a day or two in advance.
- Vary the recipe using vegetables such as Zucchini or Carrots – Substitute 5 medium zucchini or 5 medium carrots for potatoes.