Don’t call ’em hash browns. Potato Pancake is acceptable, but for those in the know, December is all about Latkes! pronunciation: Lot-Kuz
Jews around the world break out the buckets of oil during Hanukah to commemorate the miracle of light. In the U.S., latkes rule. Sufganiot (Jelly donuts) are Israeli tradition. My family does both. This Sunday, I’ll spend the day peeling and processing potatoes. The donuts we’ll buy.
Tips to making great Latkes:
1. Get the right potato. Some are too watery I tend to use good old Idahos. Sweet potato rock also, but that’s for the 7th night. First night is all about tradition.
2. Peel around 6 potatoes & 2 yellow onions then quickly get them in the food processor on the grate blade.
3. Quickly dump the shreds into a colander and start pressing out the water.
4. switch your food processor over to the knife and dump the shredded potatoes & onions back in. Pulse it for a few until the mixture is more mushy, but NOT soupy.
5. Add in an egg, matzoh meal, salt & pepper to taste. I suppose you could add flour, but again, it’s all about tradition. (Cue the fiddles)
6. You started your oil heating between step 3 & 4, right? Oh, well do that. I don’t use a shallow frying pan. I use a large pan with straight edges: http://store.calphalon.com/calphalon-tri-ply-stainless-steel-5-qt-saute-pan-with-cover/298996 Here’s the pan I use.
7. Grab a slotted spoon & scoop up some of the potato mixture. squeeze some water out with your hands. (Latke making is hard work & messy) I also flatten the mixture in the spoon and tilt it into the oil. Repeat, leaving room in the pan for the latkes not to touch.
Tip from my Grandma: Do Not flip the latkes more than once!
Once you determine, it’s done, pull the pancake out of the oil and drop onto a plate covered in papertowels you have waiting. Your house will smell like a McDonalds for a few days, but it’s SOOO worth it.
Get your apple sauce or sour cream ready and serve!