Latkes, a Hannukah Miracle

by Deb


I only make latkes once a year, twice tops.  They take time to prepare.  Making them creates a big mess.  They are probably unbelievable fattening.  The whole house smells like onions afterwards.  So why bother at all?  Well, besides their role in commemorating the miracle of Hannukah, they are just about the most delicious thing in the world.  That first bite into a hot, crispy-on-the-outside-soft-on-the-inside latke makes it all worthwhile. That's my opinion anyway - my daughter who spent latke night in her room crying that she didn't want any would disagree.  But I'm pretty sure she's in the minority.


To make somewhere between 12 and 16 pancakes you will need:


4 large russet potatoes, peeled
1 medium onion
1 large egg
1 tsp. salt
1 tsp. pepper
2 or 3 tbsp.  flour
Vegetable oil, for frying
Applesauce and/or sour cream

Turn your oven on its lowest setting or warm and line a cookie sheet with a couple of layers of paper towels and set aside.


Coarsely grate the onion and potatoes using a box grater or shredder disc of a food processor.  Some recipes recommend putting potatoes in water to prevent discoloration, but I find mixing them with the onions right away also helps. Using your hands, squeeze out as much liquid as possible. Mix potato and onions with egg, salt, pepper, and flour.

Heat the oil in a heavy skillet or electric frying pan set to 375 degrees.  DO NOT start frying before the oil is hot enough or you will have pale, soggy latkes.  Drop a shred of potato in - if it sizzles right away, you're ready.  For each pancake drop a big spoonful of the mixture into the pan and flatten it a little. Then let it fry for about 5 minutes on each side, or until it's brown and crispy.  When you flip it, it's helpful to use two pancake turners so it doesn't splatter.  BE PATIENT! The most common cause of un-crispy latkes is premature flipping. And don't flip more than once.  If you have trouble waiting, do what I do and have a glass of wine in the meantime. That said, be aware that your first pan of latkes will probably not be perfect.  I promise the next one will be better.


Once they're done, put the latkes on the prepared cookie sheet and into the oven to keep warm while you fry the rest.  Try not to layer them on top of each other. Serve hot with applesauce or sour cream.  For other topping ideas, check out this article that appeared in last week's New York Times, Small Latkes, Large Toppings.