Of all the songs my kids learned at preschool, the Lots of Latkes is probably my favorite. Maybe that's because there's nothing not to love about a song that regales fried stringy potatoes, laden with garlic, matzoh meal, egg, and onion. Slather some applesauce and sour cream on them and you have a veritable feast that hits 4 of the 5 food groups!
Hanukkah is a story of many miracles - the first of which is how a small army of farmers defeated their Greek oppressors and survived on their own, away from their homes until such time as they could return and defeat them once again. The second brings us to the justification of feasting on fried deliciousness. Fried potato pancakes and fried doughnuts serve as a reminder of the miracle at the great temple when one day's worth of oil lasted eight days.
Now, I've tried LOTS of latkes (see what I did there?) and I can honestly say that my recipe is the best. It is the same recipe that my mom used and her mom, before her. It's the recipe that my friend the chef asks me to "just make" when we are together and one that - on top of stinking up my whole house - I will never NOT make. Since becoming an adult, and definitely since becoming a mom, this is our family's most treasured tradition.
Ready for the recipe? Ok - I got you!
What you need:
- 6 large russet potatoes
- 3 white onions
- minced garlic (probably 1-3 tbs)
- Matzoh Meal (don't substitute)
- 3 large eggs
- vegetable oil (lots of it!)
- Food processor or hand-grater (and bandages)
- Large bowl
- Deep frying pan or an electric frying pan for outside
- apple sauce and sour cream
What you do:
Peel your potatoes and prepare your onions. Grab your eye protection if you need! Begin to heat your oil. I would use a deep pan with a lid or even an electric frying pan (outside!). This is going to splatter and smell - so grab your splatter guard!
I prefer to use my food processor with the grating option, but you are welcome to grate all 6 potatoes by hand. If so, please be prepared to have some blood in your latkes (it's ok, it makes them more authentic, lol). You will want to grate the potatoes and onions and portion out 1/2 into a different bowl. I take 1/2 of the onion/potato mixture and run it again through the processor with the regular chopping blade on pulse a few times. If you have cheesecloth or a thin muslin towel, you can wring out the moisture from the potato mixture. It will fry better. If not, you can just use your hands.
Add that back into the stringy mix and add your 3 eggs and minced garlic. Add in the Matzoh Meal until the texture is thicker than pancake mix, but not dry like bread. You'll want to add it in 1/2 cup at a time so as to not over dry. The mixture should be wet.
One your oil is HOT - and I mean HOT - you can drop in large spoonfuls and let them fry up until golden brown and then flip to the other side. They are best served straight out of the fryer - but I usually keep a warm oven on and line cookie trays with paper towel to let the excess oil run off and then pop them into the oven so I have enough to serve a crowd.
My favorite way to eat them is with apple sauce and sour cream.
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