Hanukkah Latkes with Apple Sauce


Happy Hanukkah! These latkes are straight from your grandma’s kitchen, with a special secret grandma ingredient thrown in.

Latke Makings - The Chosen Ingredients
Latke Makings - The Chosen Ingredients

Letting the potato water separate
Letting the potato water separate

Shred six russet potatoes in the food processor (or grate by hand if you’re badass). Squeeze out handfuls of the potato mixture over a medium-size bowl, and then transfer the wrung out potato shreds to a large bowl. Repeat until you’ve wrung out all of the potato into a bowl. Allow the bowl to sit for 15 minutes or so. (This is the secret grandma part.) The potato starch will sink to the bottom and the water will rise to the top. Pour out the water, and stir the potato starch into the shredded potatoes.

Potato Starch
Potato Starch

Food process (or hand grate) two medium-sized sweet onions and stir into the potato bowl. Also stir in two eggs, two tablespoons flour, and some salt and pepper to taste.

In a frying pan, heat about 1/8 inch olive oil until it’s hot but not smoking. You’ll need to regulate this throughout the evening to make sure you don’t get past the smoking point. Use your hands to make rounded balls of latke, about 1/4 cup each. Press the tops down and cook until golden. Then flip and repeat.

latkes and applesauce
latkes and applesauce

You can keep them warm in an oven warmed to 200, or eat right out of the pan. Serve with homemade applesauce or sour cream. Happy Hanukkah!

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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