Latkes are a traditional Hanakkah dish and with my surplus of potatoes around the house I thought I would enjoy a delicious holiday favorite. Hanukkah started over the weekend and I thought this would be a perfect way to enjoy a tradition even if I am not Jewish. After you try these babies you'll swear I have a Jewish grandmother.
Latkes
6 medium potatoes peeled and grated
2 small or 1 medium red apple peeled and grated
1 medium onion grated
3/4 cup flour
2 eggs
1 tsp salt
pepper to taste
canola oil (quite a bit)
Chive Sour Cream
3/4 cup sour cream
3-4 Tbs chopped chives
salt and pepper to taste
1 tsp lemon juice
Makes 14-16 latkes
Place potatoes, onion, and apples in a strainer and toss by hand with the salt. Place strainer over a large bowl to collect excess water. Allow the mixture to drain for 15-30 minutes periodically squeezing to release extra water. Mix ingredients for chive sour cream and refrigerate until serving.
Next, add the remaining ingredients minus the oil of course. Beat the eggs on the side of the bowl then combine with a fork.
Make sure that mixture is thoroughly combined and heat a large skillet on high heat with canola oil. I add enough to the cover the bottom of the skillet. You could add more of course, but I find that this is generally enough to get the latkes really crispy without having to fry them in an inch of oil although you could do that as well.
Using a 1/4 cup measuring cup scoop mixture into the skillet once the oil is up to temperature. Simply test the oil with a small bit and listen for a serious sizzle. Once you scoop the mixture into the skillet, flatten the cakes with the back of the scoop so that they are about 1/3 an inch thick or so. Be sure to not overcrowd the pan and keep the heat hot enough to cook the patties on the inside while browning them on the outside too.
Let the latkes cook on each side 2-4 minutes or until they are golden brown.
Once they are golden brown and crispy remove the oil and drain on paper towels to remove the excess oil. You make have to add additional vegetable or canola oil to your skillet between batches, but just make sure it is the correct temperature before adding the latke mixture.
Once the latkes have cooled a little enjoy them with the chive sour cream or traditional applesauce.
