The Secret to Great Latkes!

Shalom!

Of course food is a major part of any Hanukkah holiday. Hanukkah menus are built around foods cooked in oil. The most famous of these Hannukah foods are Latkes (laht kahs or laht keys).  Initially latkes were simple potato pancakes made with grated potatoes, grated onions, salt, pepper, matzah meal (or flour) and eggs. In modern times,  people make all types of vegetable latkes, such as spinach or carrot latkes. 

Every cook has their own “secret” as to why their latkes are the best. So I am going to share my “Secret Best Latke” recipe with Holy Land Gift readers.

KEREN’S LATKE RECIPE

 6 potatoes - large

1 onion - medium to large

4 eggs beaten with a fork

2 Tablespoons Matzah meal (can substitute 2 TBS flour)

Salt, pepper, and garlic powder to taste

In addition to the ingredients, you will need: Vegetable oil, Pan suitable for deep frying in a couple of inches of oil, Slotted spatula or slotted ladle, Parchment paper or other oil absorbing material to drain latkes, Grater or Food Processor. 

Wash potatoes well and dry, Grate the potatoes including skins, Squeeze as much moisture out as possible (this is my secret! I use a thin cotton dishtowel to squeeze and then drain in a colander)

Into a mixing bowl:

Grate the onion and add the squeezed grated potatoes. Add beaten eggs, matzah meal, salt, pepper, and garlic powder to taste. Mix with your hands (You can use a spoon, but it’s not traditional!) Heat the vegetable oil to a temperature for frying. (350 degrees F) I usually take a grated piece of potato and test the oil this way

When the oil is ready, take some potato mixture and make a patty. Use a slotted spatula or ladle to place the latke into the oil. Fry four latkes at a time (too many at once lower the oil temperature). Latkes rise to the top of the oil. Turn them over browning both sides. Latkes should be fairly thin.  The fatter - the longer they take to cook. When they are brown and crispy, remove them with the slotted spatula. Place latkes on parchment paper or paper towels. Latkes are best eaten as soon after you make them as possible.

They can be frozen and reheated in a toaster oven.  Since they are a traditional food for Hanukkah, many people will make a huge batch and refrigerate them, reheat, and serve them throughout the holiday.

Latkes are traditionally served with sour cream or applesauce.

Of course after all of this you will want to present your latkes on a beautiful serving plate.  Holy Land Gifts has two beautiful serving dishes.  Both the Happy Hannuka Platter or the A Great Miracle Happened There plates are perfect for your special guests and Latkes.

**** Some people say that the Miracle of the Oil is really NOT about the Temple Menorah, but about a scientific fact that if you eat a latke on the first day of Hanukkah – it is still with you on the last day of Hanukkah!

 Keren Teyler- Let me know how your latkes turn out!