Potato Latkes
Introduction
Potato latkes. Where do I begin to tell the story of how great a food can be? Latkĕs or latkēs, through the years, have sparked controversy. And more than one controversy beginning with the pronunciation. Do you say Latka, or latke? Is it CHanukkah or Hanukkah? Oy! so much to unpack. As most people know, during the festival of lights, Hanukkah, Jewish people eat a lot of food that is cooked in oil, one of the most delicious being latkes. We eat food cooked in oil because of the miracle of the oil lasting eight crazy nights when there was only enough for one night.
You have probably heard me say before the way to sum up any Jewish holiday is: we fought, we won, let's eat! And just about every Jewish holiday has particular foods associated with them. Matzah and Passover. Apples and honey for Rosh Hashanah, Sufiganot (donuts) and latkes for Hanukkah.
Latkes are not, I repeat, are not hash browns. That might be considered the second controversy.
The third controversy would be how you eat your latkes with sour cream or applesauce. I am Team Both!
The fourth controversy is how we make them. We learned from our Bubbies and mommies. Their recipes handed down to us are as different as the women that make them. Do you use flour? Matzo meal? Potato starch? A mix? Do you shred by hand or with a Cuisinart?
Most of my generation grew up with the hand-shredded method, being told that the blood and skin that inevitably got in made them taste better. You have no idea how many times I've heard that said.
I make them with the help of modern technology and avoid adding my blood and skin to the mix. I use a latke mix or potato starch, no flour or matzo meal, with my freshly shredded potatoes. I think my Momster used matzo meal or flour, whatever she had. And measuring? No. You grate, shred, mix by hand, and when the spirits of your ancestors tell you that it's good to go, you heat up that oil, and you fry those latkes up! And by the way, every person I know who makes latkes for their families for Hanukkah is told that theirs are the best. This is my recipe; my family will tell you mine are the best. And this year? They were the best they've ever been! The only difference? 4 tablespoons of Twice Stolen Spice™️
Let Mama Miche make your kitchen magic. Let's eat!
Tools
Knife
Cutting board
Cuisinart or shredder
Measuring spoon
Slotted spoon
Pans or griddles
Large cooking sheet or dish lined with paper towel
Ingredients
Makes 30-35 latkes
Oil
10 lbs. Russet potatoes
Onion 4-8 (depends on size)
Garlic ½ -1 head
Eggs 8-12
Latke mix or potato starch (2 boxes/2-4 cups)
4 tablespoons Twice Stolen Spice™️
Directions
Prep Time: 60 minutes Cook Time: 60 minutes
Prep
Prepare your setup. Line a baking pan with paper towels to receive piping-hot latkes for draining.
Grate the potatoes and onions. Use the large julienne or shredding blade on your food processor to grate the potatoes and onions in seconds.
Squeeze the potatoes and onion. The potato and onion mixture needs to be dry to get crispy latkes. A tea towel absorbs the liquid and starch, while cheesecloth lets it pass right through.
Mince the garlic.
Mix all ingredients except oil. Use your hands
Place about 1/4” oil in a large pan or griddle and heat it over medium-high heat.
Cook
Form the latkes with a slotted spoon and hands, and squeeze out any excess liquid.
Carefully place the formed latke in hot oil.
Fry the latkes. Fry until each side is golden brown.
Drain and serve. Remove hot, crisp latkes from the oil and drain on paper towels. Serve or keep warm in the oven.
Notes:
To reheat, add to a dry pan oven or air fryer. No need to add more oil. It absorbs enough during cooking to reheat!
