Latkes - Potato pancakes - Emointhekitchen

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Hanukkah, also known as the Festival of Lights, is a festive holiday observed by Jewish communities around the world. During Hanukkah, it is customary to enjoy various traditions such as Hanukkah gelt, which are chocolate coins given as gifts, and sufganiyot, which are jam-filled doughnuts. After lighting the candles on the menorah, another popular activity is playing the dreidel. One of the most popular traditions of this holiday is eating potato pancakes, also known as latkes. These crunchy and salty treats hold a special place in many people’s hearts and stomachs this holiday season. The history of potato chips dates back to the 17th century and has roots in Jewish culture. The dish first gained popularity in Eastern Europe and has since spread to different parts of the world.

The main ingredient of these delicious potato pancakes is the humble potato. The word latke, derived (via Yiddish) from the East Slavic word ladka, oladka, is a diminutive of oladya (оладья), meaning “small pancake”. The word levivah (לביבה), the Hebrew name for latke, refers in the Book of Samuel to a dumpling made of kneaded dough, as part of the story of Amnon and Tamar.

The holiday commemorates the miracle of oil in the ancient Jewish temple, and oil also plays a symbolic role in the preparation of latkes. Frying the potato chips in oil is a nod to the miracle when a small amount of oil burned for eight days, even though the oil was only supposed to last for one day.

You will need:

½ onion
2 tablespoons oil (vegetable or rapeseed)
3 teaspoons of salt
0.7 kg of potatoes
2 eggs
¼ cup flour (or matzah)

Procedure:

Making potato chips is a labour of love, and many families have their favourite recipes passed down from generation to generation. The process starts with grating potatoes and onions, which can be time-consuming, but the result is worth the effort. Once the latke mixture is ready, it’s important to remove as much moisture as possible to keep the fritters crispy. This can be done by squeezing the grated potatoes and onions in a cheesecloth or strainer.

The mixture is then seasoned with salt and pepper before adding eggs and a binder such as flour or matzah to hold everything together. Once the dough is ready, it’s time to heat a pan with oil, preferably vegetable or canola. The key to getting the perfect latke is to get the oil to the right temperature – too hot will burn the outside before the inside cooks, if too cold you’ll end up with greasy, soggy patties.

Carefully spoon portions of the dough into the hot oil and you will watch the potatoes sizzle and turn golden brown. As you turn them to ensure even frying, you will be greeted by the enticing smell of fried potatoes. When the potatoes are crispy and golden on both sides, it’s time to remove them from the pan and drain the excess oil on a paper towel-lined baking sheet.

Traditionally, latkes are served with sour cream or applesauce. The cooling creaminess of the sour cream complements the warm and crispy potato pancakes, while the sweet and spicy applesauce adds a touch of freshness. Some people prefer to serve the latkes right away, while others keep them warm in the oven until ready to enjoy.

Sephardic Spinach Pie can be found here