By Judy Frankel, Executive Director of Tourism New Westminster
Latkes are traditionally cooked on Hanukkah, along with other fried foods, to commemorate the miracle of the menorah oil in the Jewish Temple. Although typically prepared using potatoes because they were readily available, they can also be prepared using shredded vegetables or sweet potatoes.
Russet potatoes (3 lbs)
Eggs (2 large)
Onion, coarsely chopped (1 medium)
Kosher (coarse) salt, or to taste (1-1/2 tsp)
Black pepper (1/8 tsp)
All-purpose flour or matzah meal (1/4 cup)
Peanut or canola oil, for frying
Sour cream and/or applesauce, for serving
- Wash the potatoes well.
- Using a food processor, shred the onions and potatoes. If you don’t have a processor, you can use the largest holes on a box grater.
- In a large bowl, add the shredded potatoes, eggs, flour and salt and pepper and mix well.
- Preheat oven to 300 degrees. Line a sheet tray with paper towel and another sheet tray with tin foil.
- Heat oil in a large frying pan. When oil is hot, add a heaping tablespoon (approximately) of the potato mixture to the hot oil. Gently press the mound down with the back of the spoon.
- Repeat with as many as will fit into the frying pan without over-crowding. Cook until browned, about 1 minute. Then flip them over and cook the other side for 1 minute.
- Drain the latkes well on paper towels and keep them warm in the oven while you cook the remainder, adding more oil to the pan as needed.
Serve immediately, with sour cream and/or applesauce. Makes about 3 dozen latkes. These freeze and reheat well if you want to make a larger batch.