Shout out to my niece Eli, who brought potato latkes to Thanksgiving! Why? Because, this year, the two holidays coincided. I have a love/hate relationship with these delicious Chanukah treats. I love to eat them, but don’t love making them. Trust me when I say oil splatters everywhere and energy must be reserved for a rigorous clean-up. I once heard a colleague say she fries hers outside on her deck in an electric frying pan. I own one, but am always cooking for a crowd. I’d need several electric frying pans…
Hmmm, food for thought!
4 large potatoes, peeled and grated (I used a food processor to grate potatoes and onions.)
1 cup onions, grated
1/2 teaspoon baking powder
1/2 cup flour
Salt and pepper to taste
Corn, canola or vegetable oil
brown paper grocery bags, cut open and flattened on a counter
1. Insert grating disc in food processor and grate potatoes. Place potatoes in a colander sitting in a bowl or sink. Drain excess liquid.
2. Grate onions in food processor.
3. In a large bowl, combine drained potatoes with eggs, salt, pepper, baking powder, flour and onions. Mix well.
4. Pour a layer of oil in frying pan and heat on a medium heat.
5. Drop potato mixture by spoonfuls into hot oil. (Be careful, because they splatter.)
6. When one side of a latke is medium brown, turn and brown other side.
7. Drain on paper bags.
Yield: approximately 25 latkes, depending on the size of the spoon and amount of mixture you drop into the oil.
*If not serving right away, you may freeze latkes once they’ve cooled. When ready to serve, preheat oven to 425 degrees F. Place latkes in a single layer on foil-lined cookie sheets. Bake approximately 15 minutes or until crisp.
Serve with applesauce or sour cream.