We are fully submerged in the holiday season! Decorations are up, holiday cards are starting to arrive, holiday gifts have been purchased, and we are halfway through Hanukkah with Christmas right around the corner!!
To not get too far ahead of myself, I decided to start with one holiday. To celebrate the festival of lights, I decided to make the classic Hanukkah dish, Potato Latkes! I’ve helped my grandma make these in the past, but this week I found this simple recipe to give hers a run for their money!
Make sure you have at least 3 hours to make these!! I started to make these around 5pm and I wasn’t done them until around 7:30pm… so yes, they take a long time, but they are SO WORTH IT!
To make these delicious potato latkes, you will need:
- 3 large or 5 medium russet potatoes
- 1 medium yellow onion
- 1 Tbsp of lemon juice
- 6 egg whites
- 1 cup all-purpose flour
- Approximately 1/2 tsp of salt and 1/2 tsp of pepper
- Canola oil, for frying (you need to fill your skillet with about 1/4 inches of oil)
Okay, stretch out your arms and put on a good movie, because once you start you can’t stop!
Make your potato Latkes
- Shred your potatoes using your mandolin. I used 3 large potatoes for my recipe, so I cut them in half so I would be able to have more control while grating the potatoes.
- Once your potatoes are fully shredded, place them into a cheese cloth and squeeze out all the extra moisture. Then place the potatoes into a large mixing bowl.
- Using the same mandolin and same blades, you want to shred the yellow onion. Once fully shredded you can add the onion to the potatoes. If you want, you can use the cheese cloth again here to squeeze out more moisture.
- Now, add your lemon juice, egg whites, flour, salt and pepper to the potatoes and onions. Mix everything together and you are now ready to start frying!
Fry your Latkes
At this point you aren’t quite at the home stretch; to make a Hanukkah reference, you are at night 4 of your 8 crazy nights (aka half way)! But the bright side is that this next step is fun and and a lot less physical.
- Grab a high-walled skillet and fill it up with about 1/4 inch of canola oil. Place the skillet over medium heat and let the oil get hot. To know when the oil is ready, use your fingers to flick some water into the oil. It should vigorously bubble where the water hits.
- When your oil is ready, you can start to fry your latkes. I used an ice cream scoop for the perfect size. Place the scoop in the oil and then use a spatula to flatten the scoops. You can do this outside the oil if you prefer, so the latkes go into the oil already flat.
- When you see the edges start to get a little brown and crispy, gently flip the latkes with a spatula to brown the other side. **Be very careful with this part; sometimes the latkes stick to the bottom, and you are working with extremely hot oil.**
- The latkes should cook for about 13 minutes or so in the oil. Once they are done, move them onto some paper towels and gently pat the oil off of them. You can then move them to a lined pan and place the cooked latkes in the oven on low heat (250 degrees) so they stay hot until ready to be eaten. Keep adding the latkes to the pan as you finish cooking them.
Time to Enjoy!
After almost 3 hours, I had worked up quite an appetite! These latkes turned out perfectly golden brown with crispy edges and soft insides!
You can serve your latkes with sour cream, apple sauce or sprinkle cinnamon on top! I love applesauce with mine, so I paired mine with an unsweetened apple sauce that really made me feel like my grandma had just made these latkes and brought them to me from Baltimore!
Happy Hanukkah everyone!