Latkes
Canada’s cinnamon bun balabusta serves up Hanukkah brunch, cottage-style.
Ingredients
- 8 large russet potatoes scrubbed clean
- 2 cooking onions finely chopped
- 3 eggs beaten
- ⅓ cup flour or matzo meal
- salt and pepper to taste (be generous)
- vegetable oil for frying
- homemade applesauce (recipe here)
- sour cream or greek yogurt (for garnish)
Instructions
- Shred potatoes with a food processor or a box grater. With cheesecloth or a clean tea towel, squeeze as much liquid from gratings aspossible.
- In a large bowl, mix with onion, egg, flour, salt, and pepper.
- In a large heavy-bottomed skillet, heat a half-inch of oil over moderate heat.
- Add heaped tablespoons of mixture, frying four or five at a time,for about three minutes per side (smoosh them down with spatula a bit) or until golden brown. Add oil as needed.
- Drain on paper towels, and serve right away, or cook ahead, and reheat on baking pans in a 200°F oven.
Notes
I like to grate my potatoes for crunchier, lacier latkes, while Mom’s are more of a puréed potato pancake style. They’re delicious either way—just don’t forget the applesauce just don’t forget the applesauce!
This recipe originally appeared as part of Amy Rosen’s story about Hanukkah at her family cottage, originally published in the Winter 2018 issue of Cottage Life.
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