I love a good latke! Latkes, Bubbie’s brisket and matzo ball soup are three of the best parts of Hanukkah. In my opinion, they win out over the jelly doughnuts and presents, but come in a close second to spending time with family.
Food is a big part of most Jewish holidays. If the holiday doesn’t involve a fast, then it surely involves a table full of delectable, and not-so-healthy foods. Along with the rituals and blessings, these food-laden holidays typical begin with someone uttering the phrase, “They tried to kill us, we survived, now LET’S EAT!”
Because Hanukkah commemorates the miracle of the oil (one night’s worth of oil burning for eight days), fried food is a tradition. Hence the latkes and jelly doughnuts.
This latke recipe was given to me by my sister-in-law. It is both delicious and easy. Because of the simplicity, the flavor of the potatoes really shines through. I hope you enjoy it as much as my family does.
- 4 russet potatoes
- 1 large egg
- 1 medium onion, diced
- 1-2 TBSP matzo meal (or flour)
- Salt and pepper to taste
- (Optional) Peel the potatoes.
- Grate the potatoes.
- Put the grated potatoes in the middle of a large flour sack towel, fold the towel over, and then twist and/or squeeze until most of the moisture is removed.
- Add egg, onion and matzo meal to the grated potatoes and mix well.
- Heat about 1 inch of oil in a high-sided skillet. (We love our cast iron skillet for making latkes.)
- Drop spoonfuls of the potato mixture into the oil and gently pat it down.
- Fry until golden brown, then flip the latke with a spatula and fry the other side until golden brown.
- Serve with sour cream or apple sauce.