Latkes, also known as potato pancakes, are a cherished dish in Jewish cuisine that holds a special place in holiday celebrations, particularly during Hanukkah. These golden and crispy pancakes made from grated potatoes and onions are a beloved comfort food enjoyed by families and communities around the world. Whether served as a side dish or a delightful snack, Latkes offer a delightful combination of flavors and textures that make them a favorite for all ages.

The history of Latkes can be traced back to Jewish communities in Eastern Europe, where potatoes became a staple crop in the 19th century. During the Hanukkah festival, which commemorates the miracle of the oil in the Temple, it became a tradition to prepare foods fried in oil to honor the significance of the oil miracle.

Potato pancakes were a convenient and delicious way to celebrate this tradition, as they were both made with oil and made use of the abundant potatoes in the region. Over time, Latkes became synonymous with Hanukkah celebrations and are now an integral part of the holiday’s culinary customs.

The popularity of Latkes eventually spread beyond Jewish communities, becoming a beloved dish in many cultures and households around the world. Today, Latkes are enjoyed not only during Hanukkah but also as a delightful treat throughout the year.

PREP: 20 MIN.

COOK: 20 MIN.

MAKES: 2 DOZEN

INGREDIENTS

• 2 pounds russet potatoes, peeled
• 1 medium onion
• ½ cup chopped green onions
• 1 egg, lightly beaten
• 1 teaspoon salt
• ¼ teaspoon pepper
• Oil for deep-fat frying
• Applesauce (for serving)

INSTRUCTIONS

1. Grate Potatoes and Onion: Coarsely grate the peeled potatoes and onion. Drain any excess liquid by squeezing them gently or using a clean kitchen towel to press out the moisture. Place the grated potatoes and onion in a mixing bowl.
2. Add Green Onions, Egg, Salt, and Pepper: To the bowl of grated potatoes and onion, add the chopped green onions, lightly beaten egg, salt, and pepper. These ingredients will season the Latkes and help bind the mixture together.
3. Heat Oil in Electric Skillet: In an electric skillet, heat about ⅛ inch of oil to 375°F (190°C). The hot oil is crucial to achieving the crispy texture and golden color of the Latkes.
4. Fry the Latkes: Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly to form patties. Fry the Latkes until they turn golden brown on one side, then carefully flip them over to cook the other side. The frying process should take a few minutes on each side.
5. Drain and Serve: Once the Latkes are cooked to a golden perfection, remove them from the oil and drain them on paper towels to remove any excess oil. The paper towels will help maintain their crispiness.
6. Serve with Applesauce: Traditionally, Latkes are served with applesauce as a delightful accompaniment. The sweet and tangy applesauce complements the savory flavors of the potato pancakes, creating a harmonious and delicious combination.

Latkes are best enjoyed fresh and hot, making them a fantastic addition to your Hanukkah festivities or any time you crave a comforting and tasty treat. Share these delectable potato pancakes with your loved ones, and celebrate the joy of good food and traditions.