So, last night was the night, the big night. And by big night, I mean my big Chanukah party. I’d prepped all week. After you saw my Thanksgiving prep, did you really expect anything else? Right. So after a week of prep work, I was finally ready. While there was lots of yummy stuff on the menu, there was clearly one leading lady and that leading lady was the Latke.
Although I celebrate Chanukah with the 3 C’s, champagne, caviar and chocolate, none of these means of celebration would exist at my party without the latkes. My latkes, like many of my other recipes are easy. Well, easy with a food processor. If you are grating potatoes by hand, and make it through 10 lbs. without fainting, well that’s really a Chanukah miracle in itself.
Latkes (10 servings)
5 lbs.of baking potatoes
5 extra-large eggs, lightly beaten
15 tablespoons flour
2 tbsp. kosher salt
1 teaspoon freshly ground black pepper
Wash and then peel the potatoes. Grate them lengthwise. Place the potatoes in a colander or kitchen towel and squeeze out as much liquid as possible. (Potatoes hold a lot of liquid!)
Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well. I recommend using your hands. It’s fun, it’s messy and it’s really the best way to get all the ingredients incorporated.
Add oil and a little butter to a skillet over medium to high heat. Drop a heaping tablespoon of the potato mixture into the sizzling butter and oil. I like big, thick latkes while my Dad likes them to be thin and crispy. So I change up the amount of potato mixture I add the pan to create different size latkes. Feel free to play around!
Flatten the latke with a spatula and cook for approximately, 2 minutes or until the bottom is golden brown. Flip the latke and then flatten again. Cook for approximately another 2 minutes, until crisp on the outside and golden brown.
Remove from the pan and set aside on a paper towel absorb some of the excess oil. Serve with apple sauce, or the Bite-Sized way, with a dollop of sour cream and a touch of caviar!
Recipe inspired by Ina Garten