Lovely Latkes

I grew up celebrating both Christmas and Hanukka (The Lee-Vees are right.... how DO you spell it anyway?!) so now my kids want to celebrate both. So tonight we had our dinner celebration and made this latke recipe and it was great. Of course latkes are oily - that is the whole point - but these do not go over the top into greasy. I served them with the standard sour cream and apple sauce (I confess I like to eat mine with both at the same time!) and also some smoked salmon - delicious.

One pointer, I coarsely grated my potatoes (I prefer the texture) and between each potato I grated some of the onion - this is supposed to keep the potatoes from turning brown. Mine didn't turn brown so it must help - although they probably would have eventually turned brown if I left the batter sitting around for awhile.

Also, we eat our latkes as they come out of the pan (after a brief time "draining" on the paper towels) - when they are at their peak - we don't bother with keeping them warm so we can all sit down together. Hey, with me, it is always all about the food.


Latkes (Potato Pancakes)
adapted from the New York Times

2 large eggs
3 cups coarsely grated, drained all-purpose potatoes (I coarsely grated my potatoes, but you can opt to grate them finely if you prefer)
1 large yellow onion, grated
1 teaspoon salt, more to taste
1/4 teaspoon freshly ground black pepper
2-5 Tablespoons Matzo Meal, or as needed
Canola oil for frying

applesauce, sour cream, smoked salmon, creme fraiche, fresh chives or whatever else you would like for serving (my kids wanted ketchup so we went with it although I did feel a few pangs of guilt)

1. In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper and mix well to combine. Stir in 2 tablespoons matzo meal and let it sit for 1 minute to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.

2.Place a large skillet (cast iron is the very best) over medium heat for 1-2 minutes to heat up. Add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups of batter, flattening them gently to make a thin pancake. When bottoms have browned, after 2-3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm.

Serve hot with desired condiments.

Yield: 4 servings (about 24 small pancakes)