Hanukkah Potato Pancakes Latkes Food

TRADITIONAL HANUKKAH POTATO LATKES

Steps:

• Gather the ingredients.
• Line a platter or plate with paper towels and set aside.
• Peel the potatoes. Place them in a bowl and add enough cold water to cover them, so they won't turn brown. When ready to prepare the latkes, drain the potatoes.
• Place potatoes and onions in a food processor fitted with a knife blade (also known as the s-blade). Pulse until smooth. Drain the mixture well.
• Pour the potato mixture into a large bowl. Add the beaten eggs, salt, and pepper, and mix well.
• Add enough flour so that the mixture holds together.
• Pour the oil into a large, deep frying pan for shallow frying. Heat the oil over medium-high heat.
• Carefully drop 1/4 cup of the potato mixture into the hot oil. Flatten the pancake slightly so the center will cook. Repeat with additional batter, taking care not to crowd the pan.
• Fry for several minutes on each side until golden brown and cooked through.
• Transfer to the paper towel-lined platter to drain, and continue frying the remaining latke batter in batches. Serve immediately with applesauce or sour cream if desired.

POTATO LATKES

Steps:

• Peel and coarsely shred the potatoes. (Place in cold water as you work to prevent darkening.) Rinse potatoes and drain well. Pat dry with paper towels.
• In a large mixing bowl combine egg, flour, salt and pepper until smooth. Stir in potatoes and onion until vegetables are coated with egg mixture.
• In a 12-inch skillet heat 1/2-inch cooking oil over medium-high heat. For each latke, drop 1 rounded tablespoon potato mixture into hot oil, flattening slightly. Fry for 2 to 3 minutes or until edges are crisp. Turn and cook for 2 to 3 minutes more or until golden.
• Drain on paper towels. Cover with foil and keep warm. Repeat frying.
• For make ahead latkes: Prepare, cook and drain latkes. Cover and chill up to 24 hours in the refrigerator. To reheat, arrange on an ungreased baking sheet. Bake, uncovered, in a 400-degree oven for 10 to 12 minutes or until heated through, turning once.

LATKES (POTATO PANCAKES)

Steps:

• Wash and peel the potatoes.
• Grate the potatoes with a grater or food processor.
• (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
• (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
• Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
• Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
• Use a pancake turner to flatten them out.
• Fry to golden brown on both sides (about 3 minutes per side).
• Drain on paper towels.
• Serve topped with applesauce or sour cream.