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Potato Latkes

In a multi cultural household like ours, we celebrate a number of different festivities, which makes the perfect excuse to experiment and eat all type of traditional holiday dishes. One of our favorite are potato latkes, a typical dish for Hanukkah, which is delicious and kid approved.

We found a recipe in the December 2002 issue of Dad Vivant’s Saveur and have been using this recipe ever since. Luckily enough, they do have the online version of the Perfect Every Time Latkes, and they are indeed perfect every time we prepare them. The original recipe says it makes about 16 latkes, but no matter how much I try, mine tend to be irregular in size (and we always have friends over for the holidays), so I usually double up the amounts and get to make about 20 decent-sized latkes.

-6 to 8 medium/large russet potatoes, peeled
-4 eggs, lightly beaten
-1 large Spanish onion, peeled
-4 tablespoon matzo meal
-Salt and freshly ground black pepper
-2 cups vegetable oil

-Because I am always running short on time (and I don’t have lots of patience, let’s be honest here),  once the potatoes are peeled, I cut them in quarters and I just put them in my Cuisinart Powerprep Plus (best investment ever) and use  the medium shredding disc. I also put the onion cut in quarters there. Once they are all grated, I mix the potatoes and onions. If you don’t have a food processor, then you will have to grate the potatoes the old (and more time consuming) way, on the large holes of a box grater and finely chop the onion.

-In little batches at a time, squeeze out moisture from the potatoes and the onion pressing them in clean paper towel to get as much moisture out as you can, and transfer them to a large bowl. Add the eggs, the matzo meal, and salt and pepper to taste and stir until well combined.

-Heat the oil in a large deep skillet over medium heat until hot but not smoking. Working in small batches, shape the potato mixture into little patties, and fry them in hot oil, without overcrowding the skillet, turning once, until golden brown and crisp on the outside, around 2–3 minutes per side. Transfer the potato pancakes with a slotted spatula to paper towels to drain.

-Season the potato pancakes to taste with salt while still hot and voilà! your latkes are ready to go. Serve with sour cream and/or apple sauce. Enjoy!!

When it comes to serving them, apart from enjoying them with a nice glass of red, I am a sour-cream-only type of girl. Apple sauce is not really my thing. If you are like me, try one of these delicious latkes with some sour cream and sprinkle some pimentón over it. Festively delicious!!