Classic Latkes

Channukah is upon us and everyone enjoys eating latkes on this holiday. This year, I decided to have some fun and create a whole week’s worth of latke options. We need to know the classic recipe before we start playing around with the toppings- so here it is.

On Channukah, we tend to eat fried foods to celebrate the miracle of light. The oil in the temple was only supposed to last for one day but it lasted eight, hence the eight day celebration and frying our food in oil. Yum!

Growing up, my Bubbie always used to blend her potato mixture until smooth, but I prefer to have the potatoes grated. I love the crunchy bits on the outside and that soft fluffy bite. I have found a recipe and tweaked it to be my own version. My favourite thing to eat on top of my latkes is sour cream, but many people enjoy apple sauce or sugar.

So grab your potatoes and a grater because its latke season and these ones are worth gossiping about!

Classic Latkes

Yield: 30 latkes

INGREDIENTS:
6 large potatoes, peeled
1 small yellow onion, cut
1 egg
1/4 cup flour
2 tsp baking powder
1 tsp salt
1/2 tsp paprika
Oil for frying

DIRECTIONS:
1. In a food processor, grate all the potatoes and the onions.
2. Squeeze out the excess water using a towel and/or your hands. Place into a large bowl.
3. Add in the egg, flour, baking powder, salt and paprika. Mix well.
4. In a large frying pan, place enough oil to reach 1-2 inches up the side of the pan. Bring up the heat.
5. Using a large tablespoon, scoop out some of the potato mixture and fry on both sides until brown.
6. Serve with sour cream and apple sauce. Enjoy!

Note: this recipe can easily be doubled or tripled as needed.