The Best Latkes

Posted December 20th, 2011 by jodifur in Food, Recipes

Hanukkah starts Tuesday night and that means one thing, latkes.  The traditional Hanukkah food can be made many ways.  And yes, you can buy the frozen kind, but my favorite are the ones that are the most horrible for you, fried in oil and dipped not in the traditional apple sauce, but in sour cream.

The “Washington Post” had tons of tips on latke making, some of which I had never heard before.  I make mine the old fashioned way, in a blender, and then fried in a pan and kept warm in an oven while you are cooking the rest.  I use my blender because I have no idea how to use my big expensive food processor, but I have had more than one person tell me that the blender is the better way to go when it comes to latkes.  So I pretend that is why I use the blender.

Without further ado, my recipe:

(I have absolutely no idea where I got it.)

  • 2 eggs
  • 2 cups raw potatoes, w/skins, washed, diced
  • 1 small onion, sliced
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. baking powder
  • 1/4 cup flour
Put everything in the blender, blend on high to combine.  Place on skillet using on a teaspoon. Fry in vegetable or canola oil, use paper towels to soak up grease, put in a low oven to keep warm while you are frying more latkes.

The recipe can be easily doubled or tripled depending on your crowd.

 

Jodi blogs at Jodifur about life, motherhood, working, and shoes. Mostly shoes.

 

 

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6 Responses to “The Best Latkes”

  1. Sam Lubell

    Your picture is not a Hanukkah menorah since it only has six branches and a middle. That’s a temple menorah. A Hanukkah menorah (also called a hanukkiah) has eight (for the eight nights of Hanukkah) plus the middle (the shamus).

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