Many traditional Hanukkah foods are cooked in oil, in remembrance of the
oil that burned in the temple. In the United States, the most widespread
Hanukkah food is latkes, or potato pancakes; a custom in the
celebration.
Yield: Makes 12 to 16 latkes
Active time: 45 min
Total time: 45 min
What is the secret to making great latkes?
The starchier the potato, the
crisper the latkes.
Ingredients
• 1 pound potatoes
• 1/2 cup finely chopped onion
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 to 3/4 cup olive oil
Accompaniments: sour cream and applesauce
Preparation
1. Preheat oven to 250°F.
2. Peel potatoes and coarsely grate by hand, transferring to a large
bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last
batch is added to water, then drain well in a colander.
3. Spread grated potatoes and onion on a kitchen towel and roll up
jelly-roll style. Twist towel tightly to wring out as much liquid as
possible. Transfer potato mixture to a bowl and stir in egg and salt.
4. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high
heat until hot but not smoking. Working in batches of 4 latkes, spoon 2
tablespoons potato mixture per latke into skillet, spreading into 3-inch
rounds with a fork. Reduce heat to moderate and cook until undersides
are browned, about 5 minutes. Turn latkes over and cook until undersides
are browned, about 5 minutes more. Transfer to paper towels to drain and
season with salt. Add more oil to skillet as needed. Keep latkes warm on
a wire rack set in a shallow baking pan in oven.
Cooks' notes:
- Latkes may be made up to 8 hours ahead. Reheat on a rack set over a
baking sheet in a 350°F oven, about 5 minutes.
- Grating the potatoes, soaking them briefly in water, and then
squeezing out the liquid (as we've done here) keeps the batter from
turning brown too quickly.
