Festive Holiday Recipes by Addie Gundry

Author:Addie Gundry
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2018-08-19T16:00:00+00:00

Hanukkah Potato Latkes

Yield: Makes 12 to 15 latkes | Prep Time: 30 to 40 minutes | Cook Time: 10 to 15 minutes

Potato latkes are another traditional treat to celebrate the miracle of oil on your Hanukkah menu. You can serve these up as a side dish during dinner, or you can serve them in the morning for a potato-based breakfast.

INGREDIENTS

1 pound Yukon Gold potatoes, peeled

½ cup finely grated onion

1 large egg, lightly beaten

3 tablespoons finely chopped fresh flat-leaf parsley

½ teaspoon salt, plus extra for seasoning

½ teaspoon freshly ground black pepper

½ to ¾ cup vegetable oil

DIRECTIONS

1. Coarsely grate the potatoes with a box grater. Soak the potatoes and onion in cold water for 5 minutes, then drain well in a colander.

2. Spread the grated potatoes and onion on a clean tea towel. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a large bowl and stir in the egg, parsley, salt, and pepper.

3. In a large nonstick skillet, heat ¼ cup of the oil over medium-high heat. Spoon the potato mixture into the skillet in 4 places, using about 2 tablespoons mixture per latke, and spread them into 3-inch rounds with a fork. Cook for 2 to 3 minutes, until brown. Turn the latkes over and cook for an additional 2 to 3 minutes, until the second side is brown. Transfer to paper towels to drain and season with salt. Repeat with the remaining potato mixture, using additional oil as necessary. Serve.

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