Kosher Side Dishes
|Latkes – Potato Pancakes|
by Tina Wasserman from Entrée to Judaism
Latkes are traditionally served for Hanukkah because they are cooked in oil (to commemorate the vial of oil lasting for 8 days). However they are a perfect accompaniment to beef or chicken and can also be made into small rounds and topped with sour cream and caviar for an elegant appetizer.
6–8 large thin skinned potatoes, California long whites or Yukon Gold
Grate the raw potatoes using the large grating disk on a processor or the largest holes on a grater if doing it by hand. Place grated potato in a colander, rinse with cold water and drain while you grate onion.
Combine eggs, salt, pepper and matzo meal in a 3 quart bowl. Mix thoroughly.
Change to the cutting blade on your processor. Add onions to the work bowl. Pulse on and off 5 times. Add 1/4 of the grated potatoes to the onion and pulse on and off to make a coarse paste. Add to the egg mixture and stir to combine.
Add the drained potatoes to the bowl and mix thoroughly using a large spoon or your hands.
Heat a large frying pan or large skillet for 20 seconds. Add enough oil to cover the pan to a depth of 1/4 inch and heat for an additional 20 seconds. Drop mounds of potato mixture into the pan. Fry on both sides until golden. Drain fried latkes on a platter covered with crumpled paper towels. Serve with applesauce and sour cream.
Yield: 2–4 dozen, depending on size
• Grated potatoes turn black when exposed to air. Rinsing the potatoes under running water washes away excess starch and the discoloring culprit.
Watch Tina's video as she demonstrate How to Make Homemade Potato Latkes.
Recipes: Side Dishes, Potatoe Latkes, Parve, Kosher