Written by Jena Branco, Marketing Coordinator, Brand & Marketing Communications, Sharp Electronics of Canada

The beauty of this traditional Hanukkah dish is how easy it is to make, and only using staple ingredients, it’ll be a hit with the whole family.

A traditional Hanukkah dish, these easy potato latkes are crunchy on the outside and reveals creamy savoury goodness on the inside. Although mostly served during Hanukkah, this dish is so tasty, that in my opinion, you can make and serve them anytime.

Hanukkah (or Chanukah) is an eight day Jewish celebration (also referred to as the Festival of Lights) where it is told, Jews rose up against their Greek-Syrian oppressors in the Maccabean Revolt. A lamp in the temple that was supposed to have only enough oil to last the Maccabees one night, but lasted for eight instead (this is considered a miracle in Jewish faith), hence the celebration for eight nights. The holiday celebrates the miracle of the oil, so fried foods like latkes are often featured at Hanukkah feasts. 

So what is a latke? Latkes are pan-fried mini potato pancakes, made from grated potatoes and onion, eggs, and bread crumbs. They boast a crispy exterior and a light, creamy inside – which makes them absolutely irresistible!

Made from simple pantry items:

• Russet potatoes (coarsely shredded)
• Small onion (finely shredded)
• Eggs, lightly beaten
• Bread crumbs, matzah meal, flour, or panko
• Salt & white pepper
• Canola or any vegetable oil for frying

The steps are easy too:

1. Place a cheesecloth or clean kitchen towel or 5 layers of paper towels in a medium bowl
2. Grate your potatoes on the large holes of a box grater and put into the bowl.
3. Finely grate the onion and add into the bowl.
4. Gather the corners of the towel up and squeeze the liquid out of the potatoes and onion, as much as possible.
5. Transfer the potatoes and onions to another bowl. Add egg, bread crumbs, salt and pepper. Mix well!
6. Add the oil to a large skillet and heat it over medium-high heat. Using a large spoon, measure out about 1/4 cup of the potato mixture and drop into the oil, pressing slightly to flatten.
7. Repeat until the skillet is full, but don’t overcrowd (around 4 -5 latkes). Putting them too close together will make them soggy.
8. Cook about 3 to 4 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
9. Put the hot latkes to a paper-towel lined plate, to blot out all excess oil, and sprinkle lightly with sea salt.
10. Serve warm with your desired topping.

Hints & Tips:

• In my opinion, cast iron skillets are the best for frying because they distribute heat more evenly and retain heat! This means that your oil will remain at an ideal temperature after each batch of latke, keeping them crispy. Non-stick skillets work too, but make sure they are the heavy bottom ones.
• If the oil is at the correct temperature (fry over moderate heat), your latkes should be golden and crisp on both sides, about 7 minutes (turning once). You want them to retain the savoury flavour of the oil, but not the greasiness.
• Make sure you use the right type of potato. Russets are ideal since they are high in starch and have more of a dry, grainy texture. This aids in the latkes becoming crispy because the dryness of the potato is partially responsible for creating that crispy texture.
• The fried latkes can be MADE AHEAD and kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375°F oven for about 5 minutes, or until warmed through and crisp.

What to serve with your latkes

Latkes are traditionally served with sour cream and applesauce. A savoury latke plus a cool, tangy sour cream combined with the subtle sweetness of applesauce, is a flavour combination like no other. To elevate it even further, try topping it off with smoked salmon, Israeli salad, salmon roe and dill, cream cheese and smoked salmon, or even pastrami and mustard.

Why not make these easy potato latkes tonight? Top it anyway you like and enjoy!

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EASY POTATO LATKES

• Prep time: 15 mins
• Cook time: 45 mins
• Serves: 12

Ingredients:

• 5 Large Russet potatoes
• 1 small onion
• 2 large eggs, lightly beaten
• 1/4 cup bread crumbs, matzah meal or all-purpose flour, or panko
• 1 1/2 tsp coarse sea salt (1 tsp if using kosher salt)
• Freshly ground white pepper

Method:

1. Place a cheesecloth or clean kitchen towel or 5 layers of paper towels in a medium bowl
2. Grate your potatoes on the large holes of a box grater and put into the bowl.
3. Finely grate the onion and add into the bowl.
4. Gather the corners of the towel up and squeeze the liquid out of the potatoes and onion, as much as possible.
5. Transfer the potatoes and onions to another bowl. Add egg, bread crumbs, salt and pepper. Mix well!
6. Add the oil to a large skillet and heat it over medium-high heat. Using a large spoon, measure out about 1/4 cup of the potato mixture and drop into the oil, pressing slightly to flatten.
7. Repeat until the skillet is full, but don’t overcrowd (around 4 -5 latkes). Putting them too close together will make them soggy.
8. Cook about 3 to 4 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
9. Put the hot latkes to a paper-towel lined plate, to blot out all excess oil, and sprinkle lightly with sea salt.
10. Serve warm with your desired topping.

Learn how to make the perfect potato latkes for Hanukkah or anytime from The Nosher!