Mindy Kobrin

Posted in Appetizers, Dinner, Trending on December 2016

Posted in Appetizers, Dinner, Trending

Traditional fare for Hanukkah (the Festival of Lights), our golden brown pan-fried latkes are irresistible bite by scrumptious bite.
Prepared in 40 minutes or less.

  • 2 ½ lbs baking potatoes, peeled and quartered
  • 2 large onions, quartered (about 1½ cups grated)
  • 3 large eggs, lightly beaten
  • 1 tsp baking powder
  • 1¼ cups corn oil
  • 1 cup all-purpose flour
  • 2½ tsp coarse salt
  • ¼ tsp freshly ground black pepper
  • 2 cups matzo meal, ground unleavened bread (matzo) found in Jewish markets and most supermarkets that is also used to thicken soups and bread fried foods
  • Applesauce
  • Sour cream

In a food processor, finely grate potatoes (don’t liquefy, leave some texture). Transfer to a colander to eliminate excess liquid. Transfer to a large bowl.

Finely grate onions, and mix 1½ cups into potatoes.  Add eggs, baking powder, ¾ cup corn oil, flour, salt, and pepper.  Stir to combine. Fold in matzo meal, blending well.

Heat remaining ½ cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3½-inches in diameter; be careful not to crowd them.

Fry until underside is a deep golden brown, 3 -4 minutes. Turn and fry for 1-2 minutes more.  Repeat with remaining batter.

Drain latkes on a paper towel-lined baking sheet. Serve with applesauce and sour cream.