Latkes

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The Jewish version of potato pancakes, these are a traditional treat for Hanukkah. Adapted from a recipe in Food and Wine magazine.

Makes 12-16 latkes

Ingredients

1 ¾ lb. baking potatoes (about 3 large potatoes)
1 medium onion
1 tsp lemon juice
3 eggs

½ tablespoon salt
¼ tsp black pepper
¼ cup + 2 tablespoon unbleached flour, more or less
Canola or peanut oil for frying

Instructions

  1.   Peel the potatoes and cut into large chunks.  Peel the onion and cut into large chunks.
  2. In a food processor fitted with a shredding disk, shred the potatoes and onions. Transfer to a large strainer and squeeze out as much water as you can.
  3. In a large bowl, beat the eggs. Stir in the lemon juice and the onions and potatoes, salt and pepper.
  4. Gradually stir in enough of the flour to make a thin batter.  Adjust seasoning, if necessary.
  5. The recipe can be prepared to this point up to 30 minutes ahead.  If not using immediately, refrigerate with a piece of plastic wrap pressed directly on top.
  6. Preheat oven to 200F.
  7. Pour enough oil into a large, heavy skillet to reach ¼ inch up the sides of the pan.  Heat over moderately high heat until the oil begins to shimmer and a small spoonful of batter sizzles when added, about 5 minutes.
  8. Stir the batter. Grabbing 2-3 tablespoons of the batter, form it into a flat patty and carefully slip into the hot oil.  Add several more latkes in the pan without overcrowding.  Fry until golden brown on one side, about 3 minutes. Flip the latkes and fry on the other side until golden brown, about 2 minutes longer.
  9. Drain on paper towels, and place in warm oven.  Stir the batter between each batch, and repeat until done.
  10. Serve warm with applesauce or sour cream on the side.

My husband says: We have a great friend who claims she makes a mean latke. We have yet to stage a fry-off, but if she wins I solemnly promise to let everyone know, and substitute her recipe for mine in this blog.