Chanukah Traditions: Latkes

Celebrating Chanukah with Simply Wonderful Latkes

My earliest memory of making  latkes, or potato pancakes, comes from kindergarten.  I can still remember my teacher, Mrs. Steinberg, bringing in the ingredients and an electric skillet for her tiny sous chefs.  We had already made tissue paper Christmas trees and Chanukah menorahs, so cooking lessons were the next logical step.

I can’t imagine kindergarteners being allowed to handle knives and vegetable peelers in the classroom today, but hey, it was the 80s …

Here is a very easy latke recipe.  Enjoy, and Happy Chanukah!

Easy Latkes

Ingredients:
2 pounds of shredded potatoes, give or take a couple of ounces (You can peel and shred them, or cheat and buy frozen hash browns. Don’t feel bad. I totally bought the frozen hash browns).
1 medium onion, finely diced (Here’s a tip: After you peel the onion, soak it in cold water for a few minutes. It helps reduce tears if you’re prone to cry when chopping onions. Or better yet, just find someone else to chop).
4 large eggs whisked
2/3 cup flour
2 tsp baking powder
Salt and pepper to taste
Canola oil (lots!)

Directions:

Mix all of the ingredients (except the canola oil) in a large bowl.  I recommend using your hands.

Pour about 5 tablespoons of oil into a large skillet and heat to medium-high.  Make small balls and drop them into the skillet.

Flatten with a fork.

Cook on each side for about 2-3 minutes.

Line a dish or cookie sheet with paper towels, and use a spatula to slide them onto the plate to cool.  Add oil as needed to your frying pan.

To serve, garnish with sour cream and applesauce. Enjoy!

You can also experiment with some variations on this recipe: garnish with Parmesan cheese. Or how about chives?  I think these would be delicious with bacon, but my Bubbe would probably roll over in her grave at that suggestion … I think she’d be okay with some julienned veggies being added to the mix, such as sweet potato, carrots, or zucchini, however.

Latkes will stay warm in an oven on a low temperature.  These also freeze well in between pieces of parchment paper when stored in a freezer bag or container.

Happy Chanukah!

Abbey

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Potato Latkes

Ingredients:

2 pounds of shredded potatoes, give or take a couple of ounces (Don't feel bad. We totally bought the frozen hash browns).
1 medium onion, finely diced (Here's a tip: After you peel the onion, soak it in cold water for a few minutes. It helps reduce tears if you're prone to cry when chopping onions. Or better yet, just find someone else to chop).
4 large eggs whisked
2/3 cup flour
2 tsp baking powder
Salt and pepper to taste
Canola oil (lots!)

Directions:

Mix all of the ingredients (except the canola oil) in a large bowl. I recommend using your hands.

Pour about 5 tablespoons of oil into a large skillet and heat to medium-high. Make small balls and drop them into the skillet.

Flatten with a fork.

Cook on each side for about 2-3 minutes.

Line a dish or cookie sheet with paper towels, and use a spatula to slide them onto the plate to cool. Add oil as needed to your frying pan.

To serve, garnish with sour cream and applesauce. Enjoy!

You can also experiment with some variations on this recipe: garnish with Parmesan cheese. Or how about chives? I think these would be delicious with bacon, but my Bubbe would probably roll over in her grave at that suggestion ... I think she'd be okay with some julienned veggies being added to the mix, such as sweet potato, carrots, or zucchini, however.

Latkes will stay warm in an oven on a low temperature. These also freeze well in between pieces of parchment paper when stored in a freezer bag or container.

Abbey

Serving up craft ideas, event ideas, and general dry wit, Abbey enjoys travel, cooking, and spending time with family, friends, and her cocker spaniel. She also has a collection of license plates reflecting the several states where she has resided. If you have a question about, well, anything, Abbey can usually find the answer. She loves planning trips, volunteer work, crafting, cooking, and learning new things to share with the Live Pretty audience.

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