Chanukah Recipe: Latkes
With its emphasis on oil-fried foods, the culinary traditions of Chanukah are delicious but definitely not nutritious. Of course, in moderation, even the most mouth-watering Chanukah treat can be enjoyed at least once during the eight-day holiday.
While sufganiyot are the traditional Chanukah food in Israel, latkes — friend potato pancakes — are what most Americans, Europeans and others associate with the Jewish festival of lights. Here are two delicious latkes recipes: The first is for traditional potato pancakes and the second is for a tasty (and slightly heart-healthier) version that blends zucchini, carrots and sweet potato. Whichever recipe you try, be sure to serve your latkes with homemade applesauce or sour cream (low-fat is okay) for a sinful Chanukah meal.
Traditional Potato Pancakes (Latkes)
- 2 pounds Yukon Gold or baking potatoes
- 1 medium onion
- 1 large egg beaten
- 3-4 tablespoons of flour or matzah meal
- Salt and pepper to taste
- Vegetable oil for frying
1. Peel the potatoes and put them in cold water. Using a food processor (or a grater, if you are a gluten for punishment), coarsely grate the potatoes and onions.
2. Place together in a fine-mesh strainer to squeeze out water.
3. Mix the potato and onion with the flour.
4. Add the egg and salt and pepper.
5. Heat a griddle or non-stick pan with at least one-inch of vegetable oil.
6. Drop around 2 tablespoons of the potato mixture into the pan. After a few seconds, flatten the mound with the back of spatula.
7. Fry for a few minutes until golden. Flip the latke over and brown the other side.
8. Remove to paper towels to drain.
9. Serve immediately or keep warm (and crispy) in a 250 degree oven.
B’teavon! (Bon Appetite in Hebrew)
Sweet Potato Pancakes
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