Potato Latkes

Entree

Ingredients

  • 4 large russet potatoes (about 2 lbs.) It’s important this type of potato.
  • 2 medium yellow onions
  • 2 eggs
  • 2-3 heaping tbsps matzo meal
  • Kosher salt to taste
  • Canola or peanut oil for frying)
  • Finishing salt (like Maldon Sea Salt)
  • Apple sauce or sour cream for serving
Notes

“This recipe has been used in my family for years. I was raised in Northfield, New Jersey, near Atlantic City and I believe this recipe was created by someone else’s Bubbie (Grandmother) who lived in a nearby town. Briefly, the story of Chanukah involves the success of the Macabbis, a small group of Jewish people, who were in a battle where they were outnumbered. During the battle, the Jewish Temple was ransacked and the special oil that was needed to keep the Temple’s ceremonial ‘Eternal Light’ lit was desecrated and unusable. A very small amount of pure oil was found and it was predicted to be enough to only last for one day. A group left the Temple to procure more special oil for the lamp. Miraculously, the small amount of oil that had been saved lasted for eight days which was long enough for the group to return with more oil to keep the eternal light burning without interruption. Because of this miracle, several of the special Chanukah recipes feature oil.”

Submitted by Dr. Ellen Friedman, professor of otolaryngology, senior associate dean of professionalism and director of the Center of Professionalism

Directions

  • The day before making the latkes, put the whole unpeeled potatoes in a pot of cold water. Once it’s boiling, drain off the water and let them cool and then refrigerate overnight. This makes a “prettier” colored latke and reduces the water in the potatoes, so the latkes will be crisper.
  • Next day, peel and grate each potato with either a box grater (my Mother’s favorite) or in a food processor with a rough shred blade; shred the onions on a box grater. Let any excess liquid from the onion drain. Shred the onions first so that the potatoes are not sitting extra time, as they will get brown. Set aside.
  • Alternate adding the grated potatoes with the grated onions into a large bowl; in general, there should be about 2 tablespoons of grated onion for each potato… but this is not science!
  • Take a clean dish cloth and scoop half of the potato and onion mixture into it. Wrap it up like a burrito and twist the ends. Squeeze the mixture tightly to get out as much liquid as possible. Make sure that all of the mixture is as dry as possible.
  • Return the dry potatoes and onions to a large bowl. Scramble eggs then mix in the scrambled eggs. Add matzo meal until the mix feels a little like wet sand. Add ½ teaspoon salt to taste.
  • In a cast iron fry pan (cast iron pans work best, but I’ve made these in all kinds of pans), coat the bottom with canola or peanut oil and heat up the oil. As you fry these latkes, you’ll need to add some more oil to make sure that there is a thin layer (maybe 1/4 inch) of oil at all times. With your hand grab a scoop of the mix about the size of a golf ball. Put the latke in the hot oil, and when the oil is hot enough, you will immediately hear a sizzling sound. Lightly press down on the mound of potato and onion to spread it out. Watch out for hot oil splatters!! Fry until both sides are golden brown — about a minute and half per side. Do this in several batches; it is important to keep the latkes warm while you are making the whole batch. You can do this by putting them on a wire rack on top of a cookie sheet and place that in a warm oven.
  • Before serving, garnish with a sprinkle of finishing salt. Serve immediately with sour cream or applesauce. Enjoy!!