Tonight we are going to make these, it’s the first day of Hanukkah so I am going to share the recipe we use at home. This recipe is from www.thespruceeats.com including the Hanukkah information.
Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. This recipe for classic potato latkes—also known as levivot in Hebrew—uses a food processor to simplify the prep. The resulting latkes have a smoother, more uniform texture than hand-grated latkes. Of course, if you don’t have a food processor, you can go the old school route and use a box grater for the onions and potatoes. What kind of potatoes should you use? Many longtime latke makers swear by Russets, but when it comes down to it, both work—so use your favorite (or a mix!).
- 2 1/2 to 3 pounds potatoes
- 2 onions (peeled)
- 3 large eggs (lightly beaten)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 3/4 cups all-purpose flour
- 1 cup canola oil (for frying)
- Garnish: applesauce or sour cream for serving