Latkes.
A staple during Hanukkah, latkes are a favorite food tradition that should be made during the holiday season. Essentially, they are a fried potato pancake seasoned with onions or garlic and served with sour cream and applesauce. There is much debate among Jewish families on what makes a latke traditional and many opinions regarding the do’s and don’ts of latke making, but we feel it is not necessary to have decades of practice with your ‘Bubbie’ to make this delicious savory treat. Whether you celebrate Hanukkah, Christmas, or Festivus, surprise your family or friends this holiday season with a batch of latkes at the dinner table (they make perfect appetizers and are great to get the kids involved), and I promise they will become a holiday favorite.
Recipe from The New York Times “Classic Potato Latkes” by Melissa Clark.
Makes: 12 large or 24 small
Time: 45 minutes
Ingredients:
2 large Russet potatoes, scrubbed, peeled, and quartered
1 large yellow onion, quartered
2 large eggs
1/2 cup all-purpose flour
2 teaspoons kosher salt, plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Canola oil, safflower oil, or grapeseed oil
For serving:
Sour cream or Creme fraiche
Applesauce
Smoked salmon
Chives or dill
Instructions:
1. Using a food processor with the coarse grating disc attachment, grate the potatoes and onion at the same time. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible. Alternatively, you can grate the potatoes and onions with a box grater.
2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
3. Heat a 1/4 inch of oil in a medium pan and medium-high heat. Once the oil is hot, about 350°, use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 3-5 minutes, flip. Cook until the second side is deeply browned, about another 3-5 minutes. Transfer the latkes to a paper towel-lined plate to drain any excess oil. Sprinkle with salt while still warm, and repeat with the remaining batter. Serve immediately with sour cream, creme fraiche, and applesauce.
*Latkes do not keep well. They are best eaten when fresh. However, they will reheat well in the Wolf Convection Steam Oven.
How to reheat in the Convection Steam Oven: Place the latkes on the perforated pan on rack position 2 in an un-preheated steam oven. Press More > Auto Reheat > Crispy > Start. The cycle will take about 15-16 minutes.