Potato Latkes, or pancakes, are traditionally served at Channukah in Ashkenazic Jewish homes. Fried foods of all sorts are served
during Channukah, reminiscent of the miracle of the pure olive oil which lasted for eight days. This recipe was adapted by my daughter, Rachel,
and her husband Ernest, from one in Bon Appetit, December 1995. Our family likes to eat these with homemade applesauce.
Line a large bowl with a towel (or paper towel). Grate potatoes and onions in the bowl of a food processor, then process potatoes
and onion using the metal blade ( until coarsely ground; do not puree). Transfer to the towel. Fold the towel up
around mixture; twist the top of the towel, squeezing out all the liquid into the bowl. Let the
liquid stand 5 minutes. Pour off theliquid, reserving any potato starch
in the bowl. Add the grated potatoes to the bowl. Mix in eggs, flour, salt, pepper and
- 5 pounds Yukon gold potatoes, peeled
- 2 large onions, peeled
- 2 eggs
- 7 tablespoons all purpose flour
- 2 1/2 teaspoons salt
- 1 teaspoon freshly ground pepper (or to taste)
- 2 teaspoons baking powder
- 10 tablespoons canola oil (more as needed)
Heat 6 tablespoons oil in a large skillet over medium-high heat. Working
in batches, drop 2 to 3 heaping tablespoons of batter per pancake into the
hot oil. Using the back of a spoon, spread to 3 to 3 1/2-inch rounds. Cook
until brown, about 3 minutes per side. Repeat with remaining batter,
spooning off any liquid from the surface of the batter and adding more oil to the
skillet by tablespoonfuls as necessary. Serve hot.
Makes about 24.