Chanukah Recipes

1 medium onion, peeled

4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled

2 large eggs

2 tablespoons all-purpose flour

6 tablespoons vegetable oil

6 tablespoons unsalted butter

Applesauce and/or sour cream, for serving

Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.

In large mixing bowl, lightly beat eggs, then whisk in flour.

Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.

Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.

Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.

Serve pancakes hot with applesauce and/or sour cream

I am actually looking for a good egg-free one. Any ideas?

I typically make my latkes by “feel.” I put several peeled and quartered potatoes in the processor with a large onion and a few eggs, salt and pepper to taste (I HATE WHEN PEOPLE GIVE THAT AS A DIRECTION!!!! I never know how much is “to taste” until I actually make the latkes!). Then I pulse the mixture several times until it seems ready. If the batter looks and feels right, I will proceed to frying.

After the first latke is made, I adjust seasonings if need be. Most of the time, it’s perfect as is, B”H. If too loose, I prefer to add potato starch vs. matzah mehl, as we have a gluten-free member of the family. NOW because of my grandson’s severe allergy, I need to also make them egg-free, or we are not having latkes this year.

Spuds, lipid, sodium, one of them round appily shaped things with hair that make you cry.

mix together and fry until medium rare