Happy Hanukkah and Happy Holidays! I love this time of year, not just for the food and holiday break, but for the warm feeling that is thrust upon us when surrounded by family and friends, and friends who are family! It’s a time for kindness, love, belly laughs, and building lifetime memories, which more often than not, are created around a dinner table. Growing up, I always loved Hanukkah: the lighting of candles, the story behind the holiday, the jelly doughnuts, but what I really loved were the homemade latkes my mother and grandmother would make. The crispy, fried potato pancakes drizzled with sour cream (or apple sauce…) and served nice and hot out of pan… SO DELICIOUS!
There are two schools of thought: to use a food processor, or to go old school and hand-grate the potatoes and onions with a cheese grater. I chose the latter as I find that they always taste crispier and fresh when hand-grated. I start by peeling one and a half large onions and grate on the side with the larger holes (julienned side). Grating onions will cause your eyes to water and tear if you are sensitive to onions, so be warned! I then set this aside in a large mixing bowl. Then, I peel and grate 5 medium potatoes (I happened to have one gigantic potato and 3 smaller ones, but 5 medium should yield the same results). I use a cheesecloth to ring out the starch and liquid.
Crack and whisk three eggs together and pour into the mixture, along with one cup of flour – I used cassava flour. Mix all ingredients together, add a dash of salt and onion powder. Heat a large sauté pan and add in oil, just enough to coat pan. Scoop some mixture into a spoon and carefully place into the oil. You’ll know when to flip them when the sides are nice and crisp. Sprinkle some kosher salt at the very end and serve immediately. Another school of thought: the condiment. Some latke-enthusiasts like a sweet condiment such as applesauce, or some (like myself) prefer a savory, such as sour cream. I use sour cream, but try both and see what fits your fancy ~ NOMaste!
- 5 medium Russet potatoes peeled
- 1.5 large yellow onions
- 3 eggs
- 1 cup flour by preference, I used cassava
- 4 tbsp oil
- onion powder to taste
- kosher salt
Peel potatoes and first layer of onions. Take a four-sided cheese grater and using the large julienned side, start grating the onions. Place grated onions in large mixing bowl.
Take peeled potatoes and grate on the same side and place in a cheese cloth to squeeze out the mixture into the sink. Let sit for 10 minutes. Add to the onions.
Crack and whisk three eggs.
Add eggs to potato and onion mixture. Add in one cup of flour and mix. You can add onion powder here and some kosher salt for seasoning.
Preheat pan on medium (or around 375*). Add oil, just enough to coat the bottom of the pan in a thick layer. Spoon a large dollop of mixture into the oil, flipping when sides are nice and golden/crisp. Repeat for rest of mixture. Add extra oil as needed.
Sprinkle kosher salt and serve immediately with choice of condiment: sour cream or applesauce.