Latkes with David Ashen

As the crisp winter air settles in, bringing with it a sense of holiday cheer, there's one beloved tradition that warms both hearts and palates alike—Hanukkah and its delectable latkes. These golden potato pancakes, fried to perfection, are a culinary centerpiece during the Festival of Lights. Inspired by the miracle of the oil that burned for eight days, latkes symbolize light and celebration. Today, we're sharing a simple and delightful latkes recipe, a timeless favorite that brings family and friends together. Join us in the kitchen as we grate, mix, and fry our way to a plateful of crispy goodness, ready to be savored with a dollop of applesauce or a swirl of sour cream. Let the aroma of frying potatoes fill your home and the joy of Hanukkah illuminate your table. It's time to create delicious memories with this classic latke recipe that honors tradition and kindles the spirit of the season.

Ingredients:

• 4 large russet potatoes, peeled

• 1 large onion

• 2 large eggs

• 1/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• Vegetable oil for frying

Instructions:

1. Grate Potatoes and Onion:

   • Use a box grater or a food processor to grate the peeled potatoes and onion. You can also do this by hand if you don't have a grater.

2. Drain Excess Moisture:

   • Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step helps to make the latkes crispier.

3. Combine Ingredients:

   • In a large mixing bowl, combine the grated potatoes and onion with eggs, flour, baking powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

4. Heat Vegetable Oil:

   • Pour enough vegetable oil into a large skillet to cover the bottom (about 1/4 inch deep). Heat the oil over medium-high heat until it's hot but not smoking.

5. Form Latkes:

   • Take about 1/4 cup of the potato mixture and form it into a flat, round pancake. Carefully place it in the hot oil. Repeat, leaving some space between each latke.

6. Fry Latkes:

   • Fry the latkes until they are golden brown on the bottom, then flip and brown the other side. This usually takes about 3-4 minutes per side.

7. Drain on Paper Towels:

   • Once the latkes are golden and crispy, use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.

8. Serve Warm:

   • Serve the latkes warm with applesauce and sour cream on the side. They are best enjoyed fresh out of the pan.

   Enjoy your homemade latkes!

   They make a fantastic appetizer or side dish, especially during Hanukkah celebrations. Feel free to customize this recipe by adding herbs, spices, or other ingredients to suit your preferences.