Happy first day of Hanukkah! If you are celebrating this festival of lights, we wish you all the best in commemorating the miracle and triumph of reclaiming the Holy Temple in the second century BCE.
There are many traditions surrounding this eight-day holy celebration, such as lighting the menorah, daily prayers, giving gelt, playing with a dreidel and making latkes. Here is the recipe for making traditional potato latkes!
yields 16 latkes
½ an onion
2 tbsp oil
3 tsp kosher salt, divided
1.5 lbs Yukon Gold potatoes
¼ cup flour
Oil for frying
Applesauce/sour cream (optional)
1. Dice your ½ onion and sauté it in 2 tbsp oil with a dash of salt until golden.
2. Grate the potatoes and immediately place into a bowl of cold water.
3. Combine the eggs, flour, fried onion and remaining salt in a separate bowl and mix lightly.
4. Drain the grated potatoes completely and then combine them with the egg and flour mixture. Mix well.
5. Heat 2-4 tbsp of cooking oil over medium heat in a frying pan.
6. Time to make the latkes! Scoop the potato mixture with a ¼ measure cup and place into the hot oil. While frying, press down gently with a spatula to give each latke the thinner, 'pancake' loo. Fry 2-3 minutes until golden, then flip and fry 1-2 minutes on the second side. Repeat until all the mixture has been fried, replenishing the oil every couple of batches.
7. Serve immediately, topping with applesauce or sour cream if desired.