Nothing says ‘happy Chanukah’ like a plate of piping hot latkes, straight from the frying pan and glistening in oil. I made these latkes early one morning at the beginning of Chanukah last week and was even greedy enough to guzzle some of them down for breakfast (I’ve never done that before but just couldn’t resist them). I also made a whole batch to give to someone recovering from an operation in hospital (ok, not quite as healthy as chicken soup, the Jewish pencillin) but it was a special request – that’s how good my latkes are!
Today is the last day of Chanukah and because a Jewish ‘day’ starts the evening before we lit the last eight candles last night. I made a promise to myself not to leave buying candles too late next year. There’s usually a last minute scramble around for enough candles (usually sharing them out with my daughter) and ordering more from the internet and hoping they come in time.
This recipe makes about 18-20 latkes. They are traditionally served with apple sauce but great with just about anything.
- 4 medium potatoes
- 2 onions
- 1 tablespoon of flour
- 1 egg
- Salt and pepper for seasoning
- Sunflower for frying
- Peel and grate the potatoes and leave to drain in a sieve for about half and hour. Put a weight on the potatoes (such as a few bowls) to squeeze out as much excess liquid as possible.
- Grate the onions and add to the drained potatoes with the flour, plenty of seasoning (be generous with the pepper) and mix in the beaten egg.
- Heat about 1 cm of oil in a frying pan. Shape the latkes between two dessert spoons, squeezing out the liquid as you go.
- Fry each latke about 3/4 minutes on each side or until golden brown. Drain on kitchen towel. Serve as soon as possible.
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