It’s Chanukah – time to make potato pancakes!
Latkes (potato pancakes) are a traditional food at Chanukah. We enjoy making them as well as eating them! My daughter loves to help me in the kitchen. She was my first mate last night and washed and peeled the potatoes. I like to add a peeled, cored, grated Granny Smith apple to every four potatoes because the sweetness is nice, but that’s optional. Personally, I fry with peanut oil, but really most vegetable oils will do just fine.
Usually when we make latkes, the house is filled with the aroma of fried oil. But this year, I cooked them on the Kenmore Elite Portable Induction Cooktop outside on the terrace. It worked well, but I did wish I had a few of them going simultaneously so that I could get to the fun part: potato pancake pillaging!
Ellen’s Chanukah Potato Latkes
- 4 large potatoes
- 1 small onion
- 1 apple, peeled and cored
- 2 tbsp flour
- 1 egg, beaten
- Salt and pepper
- Peanut oil (or alternative) for frying
Cut potatoes, apples, and onions into quarters and feed into your food processor tube. (I used my new Kenmore Elite food processor. What a pleasure – and cleanup was a cinch!) Let the grated potatoes sit for about a half hour in a metal bowl, then drain the excess liquid.
Mix all ingredients together. Heat oil; put heaping mounds of potato mixture into the pan, and fry on both sides until crispy brown.
Place pancakes on a platter lined with paper towels to absorb excess oil. Serve with applesauce or sour cream. Enjoy!
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