Potato Latkes Recipe
Oil is central to the story of Hanukkah, so to commemorate this many foods associated with the holiday are fried in oil. Cheese Latkes became associated with Hanukkah in Italy in the early fourteenth century, and after a famine in eastern Europe in the mid nineteenth century, potatoes were substituted for cheese.
- 1 pound potatoes
- 1/2 cup finely chopped onion
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/2 to
- 3/4 cup olive oil
- Steps to prepare
1) Preheat your oven to 250 Fahrenheit
2) Peel and grate the potatoes and place them in a bowl with cold water and allow them to soak for two minutes, then drain in a colander.
3) Spread the grated potatoes on a kitchen towel, along with onion and roll it up jelly-roll style. Twist it tightly and wring out the liquid then transfer the mixture into a bowl, stir in egg and salt.
4) Heat up a quarter cup oil in a twelve in nonstick skillet over moderately high heat until it is hot but not smoking. In batches of four latkes, spoon two tablespoons potato mixture per latke into the skillet and spread into three inch rounds with a fork. Then reduce it to a moderate heat and cook until the undersides are browned for about five minutes. Then flip them over and cook for another five minutes until brown on both sides. Place them on paper towels and allow them to drain, season them with salt. Add more oil to the skillet as you need. Keep latkes warm on a wire rack set in a shallow baking pan in oven