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Okay, so I had to come up with a title for my first-ever latkes recipe and I figured this was corny enough, right? Ba dum tsss!
Anyway, my best friend, Ricci, is Jewish, and we celebrated Hannukahimas together (I hope I don’t have to explain Hannukahimas). I went over to her house to cook the latkes as she explained to us the meaning of Hannukah and why there are 8 days to honor it.
So, the story goes like this:
When the Greeks entered the Temple they defiled all the oils and when the Hasmoneans prevailed and defeated them, they searched and found only one cruse of oil which lay with the seal of the Kohen Gadol. It contained only enough oil to light for one day, yet a miracle happened and they used it to light for eight days.
https://www.myjewishlearning.com/article/why-is-hanukkah-eight-days/
After we lit the Menorah, it was onto the latkes. Now, I’ve never made latkes before so I was super nervous about the process and getting it just right. And I was lucky enough to knock it out of the park on the first try. (Score!)
So, here is my very own latke recipe:
2 lbs. of russet potatoes (usually two potatoes will do just fine.) Potatoes should be peeled, and shredded on a box grater.
2 eggs, beaten
3 Tbps of unsalted butter, melted and slightly cooled
1/4 of matzo meal
1/2 teaspoon baking powder or vinegar
Lemon pepper
Kosher salt
Vegetable oil, for frying
Directions:
Add the potatoes. along with the eggs, matzo meal, butter, salt, pepper and baking powder; mix well. S
In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula.
Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter.
Repeat to make the remaining latkes, adding more oil to the skillet as needed.
Serve with applesauce, sour cream, or smoked salmon.
