Ingredients
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4 russet Potatoes
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1 large Onion
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3 tablespoons snipped fresh Chives
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Kosher Salt
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Freshly ground Black Pepper
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¼ to ½ cup Vegetable Oil
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Golden Applesauce
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Pareve Sour Cream
Directions
Tradition has it that we eat potato pancakes on Chanukah because they are fried in oil, and oil of course is at the base of the Chanukah legend. Latke is simply the Yiddish word for potato pancakes, and latke parties featuring platters of crisp, fried, salty, super-crunchy, slightly peppery, sweetly onionish potato pancakes are fun. Serve them with Golden Applesauce, sour cream, and even jam.
Steps
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1
Done
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Coarsely grate the potatoes and onion into a large bowl. (Work quickly so the potatoes don’t discolor. The potatoes will give off a starchy liquid, but do not drain.) Then add the chives, season with salt and pepper, and mix well. |
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2
Done
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Working with two large nonstick skillets, heat 2 to 4 tablespoons of the oil in each skillet over medium heat. Add about 2 tablespoons of the potato mixture for each latke and cook, pressing down with a spatula, until golden brown, 3 to 4 minutes per side. Drain on paper towels. As you continue to cook latkes, add more oil as necessary. Serve hot, with Golden Applesauce and pareve sour cream. |
