Channukah is a holiday that’s all about tradition: lighting candles, listening to that Adam Sandler song about famous Jewish people, getting an excessive amount of presents. But the best part about “the festival of lights” is eating potato latkes .
OK, fine. That’s not true. The excessive amount of presents is the best part about Channukah. But shamelessly eating deep-fried potato pancakes covered in sour cream and/or applesauce is the second best part.
This recipe is as simple as it gets, just good old-fashioned traditional latkes like your grandma used to make ’em – just some grated potatoes and onions, grated and mashed up with eggs, baking powder and matzo ball mix, fried in oil. The smell and sound of the sizzling oil alone is enough to make us nostalgic.
- 1 large bag (approximately 2 1/2 pounds) russet potatoes
- 2 small yellow onions
- 2 eggs
- 2 tablespoons matzo ball mix
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 Peel onions shred them down to the stem and discard them, either using a shredder or a food processor. Reserve shredded onions in all their juice.
- 2 Peel, cut and shred potatoes. Drain off some of the liquid from the potatoes and quickly mix with onions. The acidic juice from the onions will help prevent browning of potatoes.
- 3 Heat a heavy skillet with 1/2 inch of vegetable oil over medium to high heat until it reaches approximately 350ºF.
- 4 Beat eggs, add matzo ball mix, salt and baking powder. Blend well.
- 5 Drain excess liquid from potato and onion mixture. Then add egg mixture to potato mixture and blend well.
- 6 Portion a small potato patty, flatten to 1/2-inch thickness with approximately a 3-inch diameter.
- 7 Gently lay potato patties in oil. Fry for 3 to 4 minutes on each side until golden brown.
- 8 Remove from fat with a slotted spoon or spatula and drain on paper towels or a wire rack.
- 9 Serve hot with sour cream and apple sauce.