Latkes for Hanukkah

Latkes for HanukkahHanukkah starts tomorrow!
You simply can’t do Hanukkah without latkes. And, we are planning to make our favorite latke recipe again this year. This recipe produces golden-brown potatoes in about 30 minutes. They pair perfectly with either sour cream or applesauce. We prefer using Yukon Gold potatoes and yellow onion.

Classic Latkes Recipe
Yields 6 servings

3 large Yukon gold potatoes (about 2 1⁄2 pounds)
1 medium yellow onion
Kosher salt, to taste
6 tbsp. finely chopped chives
3 tbsp. plain matzo meal
2 large eggs, lightly beaten
Freshly ground white pepper, to taste
Canola oil for frying
Sour cream or applesauce

Prep the veggies
Begin by peeling and then rinsing the potatoes.

Place your grater in a large bowl. Using the largest hole begin by grating some of the onion followed by some of the potato. Continue alternating onion and potato until they are all grated. Alternating between the two will keep the color of your potatoes.

Make the batter
Sprinkle the potato-onion mixture with kosher salt and transfer it to a side set over bowl. Squeeze out as much liquid as possible from the mixture into the bowl. Alternately you can use cheesecloth instead of the sieve. Reserve the potato liquid and allow it to settle.

Transfer the mixture to another bowl and cover the surface completely with plastic wrap and set aside.

Once the potato water has settled, pour off the water and reserve the white starch. Transfer the starch to the potato mixture along with lightly beaten eggs, chives, matzo meal, salt, and pepper. Gently stir to combine.

Fry the latkes
Pour enough oil into a skillet so that it reaches a depth of 1/4-inch. Place the skillet over medium-high heat. When a drop of water dances across the surface of the skillet, it is hot enough to cook the latkes.

Work in small batches. Using about 1/4-cup of the batter for each latke, form the mixture into balls. Place them in the oil and gently flatten each ball with a spatula to form 3 to 4-inch latkes.

Fry on each side (turning once) until the latkes are golden-brown and crisp and cooked through.

Transfer the latkes to a paper towel-lined plate to allow to drain.

Serve the latkes warm with either sour cream or applesauce.

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