Bubbe's Hanukkah Latkes
These potato pancakes, Bubbe's original recipe from Avram Honig's cookbook Feed Me Bubbe, taste just as good right out of the frying pan as they do reheated from the freezer. No plate of latkes would be complete without applesauce and sour cream.
Enlarge Image Credit: Helen Rosner
INGREDIENTS5 large potatoes
1 small onion
2 large eggs lightly beaten
1 tsp. salt or to your taste
1/8 tsp. pepper
1/4 cup white flour or matzo meal
Vegetable or olive oil, for frying
INSTRUCTIONS1.Grate the raw potatoes alternately with the onion into a large bowl, or cut the raw potatoes and onions into small chunks and process them in a blender or a food processor. Do not remove the liquid from the potatoes. Mix in the eggs, salt, pepper, and flour or matzo meal. Let the mixture stand for 5 minutes to thicken a little bit. In a large frying pan, heat oil, 1/8 to 1/4 inch deep, over medium high heat until it is hot, but not smoking.
2. To form each latke, use a large spoon to transfer some the potato mixture to the pan. Fry the latkes until they are well browned on both sides and crisp around the edges. Drain them on paper towels. Latkes can be served immediately or kept warm in the oven at 250º. Serve with applesauce and sour cream.
Note: They can also be frozen between layers of aluminum foil. To reheat, place the frozen latkes in a single layer on a baking sheet in a 400º pre-heated oven for 5 to 6 minutes, until they are crispy around the edges.