The plates are ready, the skillet hot and the latkes — crisp potato pancakes — are sizzling up lacy and golden brown, ready to be devoured with dollops of applesauce and sour cream. Latkes, the Yiddish word for pancakes, are the most anticipated dish at the Jewish festival of Hanukkah. But latkes are so deliciously addictive that it would be a shame not to make them year-round.
- Portion size 22 servings
- 5 baking potatoes (2-1/2 lb/1.25 kg)
- 2 onions quartered
- 3 eggs
- 3 tablespoons all-purpose flour
- 3/4 teaspoons salt
- 1/4 teaspoon pepper
- vegetable oil for cooking
- sour cream
Peel potatoes. By hand, or in food processor using shredder blade, alternately shred onion quarters and potatoes. (Shredding alternately with onions prevents potatoes from discolouring.)
Transfer potato mixture to colander. With hands, squeeze out as much moisture as possible and discard liquid. Transfer mixture to large bowl.
Mix in eggs, flour, salt and pepper; let stand for 5 minutes. Pour out any liquid. In large skillet, heat 1/4 inch (5 mm) oil over high heat until hot but not smoking.
To skillet, add 1/4 cup (50 mL) mixture per latke, leaving about 1 inch (2.5 cm) between each latke. Flatten slightly with back of spoon.
Fry latkes for 3 minutes or until well browned and crisp around edges. With slotted spatula, turn latkes over and fry for 2 to 3 minutes longer or until crisp and golden brown.
Transfer latkes to paper towels and drain well. Repeat with remaining mixture, removing any cooked bits from skillet and adding more oil as necessary. (Latkes can be frozen for up to 2 weeks. Partially thaw and reheat in 450°F/230°C oven for 5 to 8 minutes.) Serve immediately with sour cream or applesauce.