Mamatoga Holiday Recipe: Potato Latkes

I absolutely LOVE potato latkes, I became addicted to the little crispy potato creations while living in Prague and I make them at home often. Potato latkes are traditionally eaten during Hannukah, and the oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle. They are delicious either served with a side of applesauce for Hanukkah or with a dollop of sour cream (and caviar, yum yum!). Now, even though this recipe can be easy, you also have to choose the right potato. For crispy latkes, the starchier the potato the better. Baking potatoes are definitely the starchiest, then comes Yukon Golds, and boiling potatoes are the least starchy. Potato Latkes

Ingredients

8 large Yukon Gold Potatoes, peeled and shredded 2 onions, grated 4 heaping tablespoons all-purpose flour 2 eggs, lightly beaten 1 cup Olive oil, Kosher Salt to taste A large non-stick skillet

Directions

Using a Cuisinart (or a handheld tool), shred the potatoes and onions on a coarse setting. Drain as much liquid as possible using your hands and paper towels. Place in a bowl with flour and egg and mix well.

Heat ½ cup olive oil in a 12-inch skillet on medium high heat until bubbling. Work quickly and make a small fist full of the potato mixture with your hand and squeeze out the liquid. Place into the frying pan and flatten slightly. Repeat until you have filled the skillet. Cook until golden (about 3 minutes per side) on both sides and season with kosher salt. Remove and drain on a paper towel-lined plate. Repeat the process, replacing and refilling the skillet with oil until all of the mixture is used.

If eating immediately, place drained latkes in a warm (250-degree) oven until ready to eat. If freezing, placed drained latkes in a storage container or foil tray, separating layers of latkes with wax paper, and freeze. To reheat, place latkes in a single layer on a baking sheet and bake at 350-degrees for 10-15 minutes until heated through and crispy. They are fantastic frozen and reheated, and sometimes I like them even better this way! Check out these links for some fun twists on the traditional latke recipe too: