Happy Hanukkah, friends! Potato latkes are traditionally enjoyed during Hanukkah, but they are pretty awesome always. Think of them as super tasty Jewish hashbrowns. Let’s get cooking!
Here is all you need to make your own latkes. I decided to switch things up and use sweet potatoes instead of russet potatoes. Because surely deep frying sweet potatoes makes this one healthy meal. And I tossed in some garlic as well. Because I have a date in a few hours and I hear boys like the scent of garlic on a woman. Or maybe that is why I am single. But I digress. On to the fried goodness!
I ended up chopping the potatoes smaller, and throwing them in my handy dandy food processor. If you enjoy manual labor, an old fashioned hand grater will work well, but please see aforementioned note on laziness.
The first key to scrumptious latkes that are crispy, not soggy and greasy, is to wring out any moisture. Most recipes call for using cheesecloth, but I don’t know what that is and found a paper towel does the trick.
You are so close to your very own latkes! Grab a heavy duty pan and heat the oil up. This is key number two- hot oil. Make sure to keep the oil hot between batches, and when in doubt, drop a small dollop in the pan to test. If it turns golden brown within a minute, you are good to go. Fry away!
Enjoy your latkes with your applesauce and/or sour cream, and watch your hangovers melt away!
- 3 cups sweet potatoes (1 pound), peeled and shredded with a box grater or a food processor
- 2 tablespoons onion, diced
- 1 clove garlic, minced
- 3 eggs
- 2 tablespoons flour
- 1 teaspoon salt
- ½ cup oil (I used canola, but peanut works great as well)
- First, peel and shred the potatoes and combine with diced onions. Then, using cheesecloth or a paper towel, remove all the moisture. Then combine potatoes, onion, garlic, eggs, flour and salt together in a bowl.
- Heat a large pan over medium high heat and add oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle.
- Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other.
- Place on paper towels to absorb any excess oil.
- Serve hot with applesauce!
- 4 cups apples – peeled and chopped (I used fuji, but most sweet apples work great!)
- 1/2 cup water
- 1/4 teaspoon ground pumpkin pie spice
- 1/4 cup white sugar
In a saucepan over medium heat, combine apples, water, and spices. Bring the mixture to a boil, reduce the heat, and simmer 15 minutes. Stir in sugar, and simmer 5 more minutes.