LATKE LESSON:
The Korean gamja-jeon, the Swedish raggmunk, the Polish placki ziemniaczane, and the Iranian kuku sibzamini are all takes on the stample potato pancake. The potato pancake goes by many names, however, in my house they are fondly referred to as latkes. Latkes are a traditional jewish food served during the Hanukkah season. Hanukkah celebrates the jewish revolt against the Syrian-Greeks in 168 B.C. Once the jews escaped they had to light a menorah for eight days, but ran short of oil. Even so, the oil they did have lasted the full eight days and as a result the Hanukkah season is celebrated with fried foods–latkes. Religious origins aside these starch filled patties are a dish perfect for getting those few extra pounds essential for winter hibernation.
Recipe makes 8-10 small latkes.
BATTER:
- Peel and grate 3 Russet potatoes.
- Squeeze the moisture out of grated potatoes with a clean towel.
- Grate 1 small yellow onion.
- Mix grated onions and potatoes.
- Add 1/2 teaspoon salt to mixing bowl.
- Add 1 egg.
- Fold in 1/2 cup flour
- Season with pepper.
COOKING:
- Using a non stick pan, cover base in around 4 cm of canola oil ( approximately 1/2 cup depending on pan)
- Test individual strand of batter in oil to see if pan is ready.
- Slowly add in patties, approximately half the size of your palm, made from the batter. (avoid overcrowding in pan by having no latkes touch.
- Flip latkes when bottom of patty is brown.
- Take latkes out of pan and place on paper towel to absorb excess oil.
- Top off with finishing salt as needed.
(note: can dip latkes in applesauce or sour cream for varying flavors)
