Happy Hanukkah: It's Time for Latkes

Hanukkah begins tomorrow night, the 8th of December, and we at Overstock.com want to wish everyone who is celebrating the Jewish Festival of Lights a happy holiday.

 

The Borrowed Hanukkah Latkes Hanukkah Sticker Book Celebrate Hanukkah

 

Around here, we love holidays and we especially love holiday treats, so the traditional oil-based foods of Hanukkah have piqued our interest. The oil, of course, commemorates the miracle of the one day's supply that lasted eight days. Latkes, potato pancakes, are probably the best-known of Hanukkah foods, and it's easy to see why. They're easy to make, and they don't require special equipment or exotic ingredients. Oh, and they're delicious -- a warming comfort food for a dark winter's night.


Here are three latke recipes that will inspire anyone to dig out the vegetable peeler and heat up the stove at least once a year.


Traditional Hanukkah Latkes

Serve these potato pancakes with applesauce and sour cream.


2 large or 3 medium potatoes (peeled and grated)

1 small onion (chopped or grated)

2 eggs (lightly beaten)

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon black pepper (optional)

1/4 cup vegetable oil


In a large bowl, mix the potatoes and onion. (You can adjust the amount of onion to suit your family's tastes.) Wrap the mixture in a cheesecloth or kitchen towel and squeeze out the extra liquid; discard the liquid. Return potatoes to the bowl and stir in the eggs. Add flour, salt, and pepper to the batter and stir well.


Set a frying pan or griddle to medium-high heat and add the oil. When the oil is hot, drop the batter by the spoonful into the oil to form latkes. The latkes will be 2 to 3 inches wide. Fry the latkes until golden brown on one side, about 3 minutes. Flip and brown on the other side. Serve hot.


Baked Latkes

This savory recipe reduces the amount of fat but still adds a little oil to the latkes.


3 large potatoes (peeled and grated)

1 small onion (chopped or grated)

1 minced clove of garlic

1 teaspoon dried parsley

2 eggs (lightly beaten)

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon baking powder

Vegetable oil


Preheat the oven to 425 degrees. Line two cookie sheets in aluminum foil. Brush the foil with the vegetable oil to keep the potato patties from sticking.


Stir together the potatoes and onion. Wrap the potatoes and onion in a cheesecloth or kitchen towel and squeeze out the extra liquid; discard the liquid. Return the mixture to the bowl and stir in the garlic, parsley, and the eggs. In another bowl, mix together the flour, salt, and baking soda. Add enough of the flour to the potatoes to bind the mixture together.


Drop rounded teaspoons of batter onto the cookie sheets to form the latkes. Press the mounds into thin patties with a spoon.


Bake for 10-12 minutes, until latkes are golden brown. Remove cookie sheets from the oven, flip the latkes, and return to the oven for another 8-10 minutes.


Sweet Potato Latkes

If you love sweet potato fries, try these sweet and spicy latkes.


2 large sweet potatoes (peeled and grated)

2 eggs (lightly beaten)

1 tablespoon brown sugar

2 tablespoons flour

1-2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon black pepper (optional)

1/4 cup vegetable oil


Wrap the grated potatoes in cheesecloth and squeeze out the excess liquid. Put the dry potatoes in a large mixing bowl. Stir in the eggs. Add the dry ingredients to the batter and mix well.


Set the temperature for your frying pan to medium high and heat the oil in the pan. Make small pancakes from the batter; thin patties cook more evenly than thick ones. Fry the latkes for 3 minutes, flip, and cook for another 3 minutes or until each side is golden brown. Lower the heat if the latkes seem to brown too quickly. Drain them on paper towels to remove excess oil. Serve hot.

 

 

 

Posted by

Shawna Edwards

 
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