Suzanne’s Easy Classic Latke Recipe
Suzanne's Classic Latke Recipe You Will Love
The latke is traditionally prepared during the Hanukkah holiday to commemorate the miracle of the oil in the Jewish Temple in Jerusalem lasting eight days after the Jews (Macabees) reclaimed the temple in Jerusalem after the Syrians desecrated it and took it over.
There was only enough oil to light the temple for one day, but it miraculously lasted 8 days. This is the reason we celebrate the holiday frying different delicacies in oil.
The basic ingredients for potato latkes – potatoes, onions, eggs, flour, salt, and pepper – are simple and readily available. This makes the dish accessible to a wide range of people and allows for easy preparation in various households
Potato latkes can be enjoyed in various ways. They are often served with applesauce or sour cream, adding both sweetness and creaminess to complement the savory and crispy latkes. The versatility of the dish allows for different toppings and variations to suit individual preferences.
The crispy exterior and tender interior of potato latkes create a delightful texture that appeals to many. The dish has a comforting and satisfying quality that makes it a favorite during festive occasions and family gatherings.
Potato latkes can be enjoyed in various ways. They are often served with applesauce or sour cream, adding both sweetness and creaminess to complement the savory and crispy latkes. The versatility of the dish allows for different toppings and variations to suit individual preferences.
Comfort Food Appeal
The crispy exterior and tender interior of potato latkes create a delightful texture that appeals to many. The dish has a comforting and satisfying quality that makes it a favorite during festive occasions and family gatherings.
Celebration and Tradition
Many people associate potato latkes with festive celebrations, particularly during Hanukkah. The act of making latkes and sharing them with family and friends becomes a cherished tradition, fostering a sense of togetherness and celebration.
Traditional potato latke toppings include applesauce and sour cream. If you're serving them for breakfast, consider pairing them with smoked salmon and cream cheese or a poached egg
Ingredients
- 5lbs Yukon gold
- 1 sweet onion
- 3 eggs
- 1/4 cup flour
- Salt/pepper
- Peanut oil for frying (must use peanut oil)
Instructions
Grate potatoes in food processor and squeeze all liquid out of potatoes with dish towel
Grate opinions in food processor and squeeze all liquid out with dish towel.
Put everything into a bowl and mix all the ingredients together.
Let sit about 20 mins
Heat up oil (1/2 inch on bottom of frying pan) until very hot.
Spoon drop-fuls about (2 Tablespoons) into oil and flatten out.
Do not crowd pan. They should be able to float freely (4 or 5 in pan max depending on size of pan).
Flip with fish spatula when golden brown.
Put on paper towel or brown paper bag lined cookie sheet. Salt to taste.
Warm in 350 oven while others are cooking.
Serve with applesauce or sour cream
Makes about 24-30 latkes
You can make these as a side dish or make them smaller for appetizers and top with smoked salmon (lox) and a dollop of crème fraise and a spring of dill or caviar.
