No matter how you spell it or even if you celebrate it, there’s some good eats during this Jewish celebration of lights. Namely latkes.
Part of the traditional hanukkah meal, the oil the potatoes are fried in represents burning oil that lasted for eight days instead of one. And, well, they just taste good. I threw together a plate of my “I’m so not a Jewish mom, but really I tried” fried potato pancakes in just under an hour this morning for a friend.
Despite this being my first effort, there weren’t any leftovers this afternoon.
They key to a great potato pancake: Cooking them hot (in a 1-to-1 mixture of butter and oil), getting as much moisture out of the potatoes as possible (squeeeeeeeze!), using starchy rather than waxy potatoes (like Russets) and serving them up quickly so they don’t get soggy. Serve with applesauce and sour cream (though I like the idea of a little lox, too!)
Potato Latkes
4 Russet Potatoes peeled
1 medium onion
2 eggs
3 Tbs flour
1 stick butter
6 Tbs vegetable oil
You can hand grate the potatoes and onion with a box grater (shredding
your fingers in the process) or you can do it in a food processor with
the grater attachment. Empty into a large bowl lined with paper towels.
Using probably more paper towels than is environmentally friendly, roll
the potato and onion mixture in the paper towels (in batches) like a
jellyroll, squeezing out as much water as possible. You may need to do
a little wringing over the sink as well. Return shredded potatoes and
onions to the bowl. Cry a little if you need to, the onions are a good excuse.
In another large bowl whisk together eggs and flour energetically. Transfer potato
and onion mixture (squeeze off any last moisture, you’ll thank me
later) and stir to coat.
Shimmy over to the stove, where a nicely seasoned cast-iron skillet
awaits. Or, whatever you have. But you should invest in a skillet, darling. Melt butter and oil together at
medium-high heat. The butter may brown a bit, but make sure it doesn’t
burn. When the whole thing is nice and bubbling hot, grab a small
handful of the potato mix and give it another squeeze or two. Fashion
into a patty and place in the butter/oil.
Fry for about 4 minutes on each side or until it looks nicely browned
and crunchy. Set finished latkes on a plate lined with (sorry) another
paper towel and place in oven to keep warm (if you care about your
guests). Serve with applesauce and sour cream.
Check out Epicurious.com for more recipes from traditional to international.
Where to get them locally:
Cafe Europe offers traditional potato pancakes as an appetizer on their dinner menu. 104 Calistoga Rd., Santa Rosa, 538-5255.
Here are some local events from the Press Democrat...
Hanukkah, also known as the Festival of Lights, is an
eight-day Jewish holiday commemorating the rededication of the Holy
Temple in Jerusalem at the time of the Maccabean Revolt in the second
century B.C. The festival is observed by the kindling of the lights of
the nine-branched menorah, one light on each night of the holiday.Chabad Jewish Center of Sonoma County sponsors five Hanukkah
celebrations, with singing, dancing, latkes (potato pancakes), dreidel
games with prizes for children, and the lighting of a menorah, free and
open to the public at 5:30 p.m at: Oakville Grocery, Healdsburg, Dec.
13; Montgomery Village, Santa Rosa, Dec. 14; Oliver’s Market, Cotati,
Dec. 15; Whole Foods Market, Sonoma, Dec. 16; and Fiesta Market,
Sebastopol, Dec. 17. For more information, call 577-0277 or go to
www.JewishSonoma.com.Congregation Beth Ami sponsors a Community Hanukkah Bash, with the
lighting of a menorah, latkes, arts and crafts and entertainment, 6
p.m. Dec. 15, Friedman Center, 4676 Mayette Ave., Santa Rosa. Beth Ami
members $15 adults, $9 children; nonmembers $18 adults, $10 children
(prices double for reservations made after Dec. 11). For reservations,
call 360-3000.
Oh and Shannon is right! I use a 1/4 cup measuring cup, pack in the mix and pop it into the pan. When you press it with a spatula it makes a perfect patty! Yeah … I have been making these since I was 12 from an old german recipe. I am a little obsessed! LOL.
A few quick notes: hand grated vs. food processor potatoes will yield two completely different results. Both good … but i prefer the manual method. I feel it is more authentic and less hash brown-ish. No need to use up a bunch of paper towels. As you grate EACH spud put in colander in sink. Hand squeeze the potatoe then put imediatly in the egg/flour mix and stir to prevent discoloration. Do that with each potato. I also started grating my onion (onto a paper plate) instead of dicing. I then mix the onion bits and all the juices into the egg and flour mixture. I do add a bit of kosher salt and ground white pepper to the mixture as well. Try them with sour cream and hot pepper jelly! YUM!
I made a batch for dinner tonight. I used about half the oil/butter in this recipe, and added some kosher salt and fresh black pepper to the mixture. You don’t need to use paper towels, a couple of plain old kitchen towels work just fine. And I don’t bother attempting to make a patty, I just drop a nice big dollop of the mixture in the hot skillet and flatten with a spatula. Works like a charm with less mess and hassle.
They were gobbled up pretty quickly.