Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: American Classics, Breakfast, Broccoli, Brunch, Canola Oil, Cauliflower, Cheese, Comfort Food, Dinner, Eggs, Flour, German, Guacamole, Hanukkah, Hanukkah Food, Holiday Treats, Kid Friendly, Kid's Corner, Kosher Salt, Latkes, Maccabees, Onions, Party Foods, Pepper, Potato Latkes, Potatoes, Side Dishes, Sweet Potato, Traditional Potato Latkes, Tuna, Unbleached Flour, Vegetarian, Victoria Hart Glavin, Week Nights, Weekend Fun, Winter Warmth
I used to eat these as a kid and oh how I loved them! Fried Potato Pancakes, called Latkes in Yiddish and Levivot in Hebrew, are the most popular Hanukkah food. Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple of Jerusalem. Latkes are a holiday favorite and today one can find many creative twists to the traditional latkes recipe. They include cauliflower, sweet potato, broccoli, guacamole, cheese and even tuna latkes.
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Unbleached Flour
Canola Oil For Frying
Fill a large bowl with cold water so the potatoes won’t turn brown in color. Peel the potatoes and place in the cold water. When you are ready to make the latkas drain the potatoes. Place the potatoes and onions in a food processor fitted with the knife blade and pulse until smooth. Drain the mixture well. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, pepper and enough flour so that the mixture holds together. Pour 1 inch of the oil into a large, deep frying pan. Heat the oil over a medium high heat. Carefully drop 1/4 cup of the potato mixture into the hot oil and flatten the pancake slightly so the center will cook. Fry for 4 minutes on each side until golden brown and cooked through. Drain on paper towels. Serve with applesauce. Makes 20 pancakes.