Enjoy a whole ‘latke’ love this Hanukkah

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This article was published 26/11/2021 (556 days ago), so information in it may no longer be current.

Many families, friends and neighbours begin celebrating Hanukkah this week. When you are out for an evening walk, take a moment to enjoy the brightly lit menorahs and sparkling lights adorning homes here in Garden City.

This beloved Jewish holiday, also known as the festival of lights, is filled with many cherished traditions, including delicious food. Two of my personal favourites include latkes (potato pancakes) and sufganiyot (jam buster doughnuts). These treats are available to buy from local bakeries, delis and grocery stores. But latkes are especially simple to make at home and taste even better hot out of your frying pan.

I wanted to share two of my favourite latke recipes. They have been developed over a few years of testing and tweaking, with many valuable ‘taste tests’ done by friends and family. The first recipe is for ‘tried and true’ traditional latkes, while the second puts a modern spin on the dish using sweet potatoes. Regardless of which recipe you prefer, do not forget to dip your favourite latke and help settle the great dipping debate — sour cream or applesauce? Or even ketchup?

Wishing you and yours a very Happy Holiday! Chag Sameach!

 

Traditional crispy latkes

Makes approx. 24 latkes

2 pounds, russet potatoes (washed, dried well, but not peeled)

1 medium cooking onion, peeled

½ cup, matzo meal or bread crumbs

4 eggs

3 teaspoons, kosher salt

Canola oil or sunflower oil (for frying)

Coarsely shred potatoes and onion (by hand or food processor). Place into a large bowl lined with a clean tea towel. Let sit for five minutes. Gently press and wring to remove excess liquid and set potato mixture aside. Save this liquid (very important) and let it sit for five minutes in the bowl. Carefully drain the liquid but save the white starch that accumulated on the bottom of the bowl. This starch makes your latkes crispy.

Add shredded potatoes and onion to the large bowl with the starch. Add matzo meal or bread crumbs, eggs, and salt.

Heat ¼” oil in a large frying pan on medium high (a non-stick pan works best).

Using ⅓ measuring cup, drop mixture into hot oil. Flatten down with a spatula. Cook two to three minutes per side, until golden brown.

Drain cooked latkes on a paper towel lined plate. Serve with your preferred dip.

 

Sweet potato latkes

Makes approximately 24 latkes

2 pounds sweet potatoes, peeled (about 2 large)

½ medium sweet onion

½ cup, white flour

4 eggs

1 tablespoon, potato starch or cornstarch

2 teaspoon, kosher salt

Canola or sunflower oil for frying

Coarsely shred sweet potatoes and onion (by hand or food processor).

Mix shredded sweet potatoes, onion, flour, eggs, starch, and salt together in a large bowl.

 

Heat oil in a large pan over medium-high heat.

Using ⅓ measuring cup, drop mixture into hot oil and flatten with a spatula. Cook in smaller batches (four to five per large pan), two to three minutes per side, to ensure they crisp up.

Drain cooked latkes on a paper towel lined plate. Serve with your dip of choice.

 

Daniel Guenther is president of the Garden City Residents’ Association and a community correspondent for his neighbourhood. Email him at: gardencitywinnipeg@gmail.com