Latkes (pronounced “lah-d-kah-s") is Yiddish for potato pancakes. It is a typical Jewish dish that is usually eaten during Hanukkah, but they can be made and enjoyed all year long – as they are in my house. I don’t even come from a Jewish family and we make and eat latkes at my house more often than our Jewish friends’. So, I hope I do my Hebrew friends proud (& satisfied) with this following recipe:
Latke Recipe (Serves 6)
5 Pounds of (ideally Yukon gold) potatoes
3 medium sized (ideally yellow) onions
1 cup (or so) of flour
*Optional – Garlic powder
In a large mixing bowl, whisk the eggs. You can add a bit of water because you don’t want this too eggy.
Peel potatoes. Keep peeled potatoes in a bowl of cold water so that they do not turn brown.
Using a cheese grater, shred potatoes & place into egg mixture. Do the same with the onions. *Add garlic here, if desired.* Stir.
Stir in flour incrementally so that it has a consistency equal in ratio with egg and flour. (Add more egg or flour if necessary).
In a large frying pan, place enough olive oil to cover the surface of the pan. Heat the oil – but not too hot to avoid burning it. When the oil moves easily about the pan, place spoonfuls of potato-onion-egg mixture onto the pan. Cook and flip when golden.
Remove from pan and place onto paper towels so as to absorb the oil as the latkes cool.
Season with freshly ground pepper and salt.
Keep hungry family members away from pan until you are ready to serve them.
Serve with your preference of applesauce or sour cream.