Latkes will take center stage next week when the Jewish people will light their menorahs and begin celebrating Hanukkah.
Traditional potato latkes are fried in oil and consist of grated or shredded potatoes mixed with grated or minced onion and other ingredients.
So here is a recipe:
Extra Large Potato Pancakes (Latkes)
From: Monika Reti of Hipcooks cooking school
Note: Latkes may be prepared in advance. Drain cooked pancake on paper towels and pancakes, stack using parchment paper. Reheat pancakes in a single layer on a cookie sheet in a 350-degree oven for about 10 minutes, or until warmed through.
Serves: 4-16
4 pounds russet potatoes, peeled and stored in cold water
2 medium onions
1 cup chopped scallion
4 eggs, beaten
salt and pepper
olive oil
fresh lemon juice
1. In a food processor, separately grate in batches the potatoes and onions and set aside.
2. Take handfuls of grated potatoes and squeeze out all excess moisture over a bowl set in the sink; reserve extracted moisture. To keep the potatoes from turning brown, add a squeeze of fresh lemon juice over the exposed potatoes.
3. When you are ready to make the potatoes, add scallions, eggs, salt and pepper and mix thoroughly into drained, grated potatoes.
4. From the bowl of reserved potato liquid, a layer of potato starch should have accumulated in the bottom of the bowl. Add a handful of this starch to the potatoes (it helps them stick together).
5. Heat a nonstick, 12-inch sauté pan containing a twirl or two of olive oil, and spread the mixture thinly and evenly onto the pan.
6. Cook until golden on one side. Using potholders or mitts, hold both the plate and skillet tightly together and turn them over to invert the latke onto the plate. Then quickly slide the latke, uncooked side down, back into the pan. Continue cooking until the underside is crispy.
7. Repeat until all potato mixture is used.
We wish you a happy Hanukkah and be careful not to get too fat this week.
