Latkes

Who said you can’t eat latkes all the year round?

Traditionally, a Hanukkah treat, latkes are associated with the magic of oil that miraculously lasted for eight days. Since we have plenty of oil :)) we can make latkes whenever we feel like.

Latkes or latkas (לאַטקע) are potato pancakes that Ashkenazi Jews have prepared as part of the Hanukkah festival since the mid-1800s, based on an older variation of the dish that reportedly goes back to at least the Middle Ages.

Latkes have cousins that are called draniki, deruny or oladyi. They are traditionally made with raw shredded potatoes, but zucchini, pumpkin, sweet potatoes and apples can be used too.

Just keep in mind that the major ingredient is oil, preferably, olive oil.

So delicious and comforting, latkes are good for breakfast or lunch, as a main dish or as a side dish. They should be prepared just before eating and served hot and crispy.

All we need for potato latkes is 3-4 coarsely grated potatoes, 2 whisked eggs, 2 tbsp of flour, 1 head of chopped sweet onion (optional), salt and pepper, a pinch of sugar, and, of course, olive oil. All mixed together.

For crispier results, drain liquids from the shredded veggies, squeeze them as dry as you can before mixing with the other ingredients.

Heat the frying pan with a generous amount of olive oil.

Put a full tablespoon of mixture from the bowl onto the frying pan and roughly form a small pancake.

Flip over once browned and crispy – about 2 to 3minutes on each side. Fry them in batches, not more than 4 at a time.  

The smell of latkes is miraculous. The taste is extraordinary.

Serve hot with sour cream, or thick yogurt.

Apple Latkes are another specialty for Hanukkah.

You need 4 sweet apples,  3 tbsp of rum, brandy or liqueur (optional), 2 eggs separated, ¾ cup of milk or kefir, 1 cup of flour, 1 tsp of baking soda, 2 tbsp of sugar, a pinch of salt,  and, of course, lots of olive oil.

Core and peel the apples.

Cut them into 5 thick slices, and soak them in liqueur and sugar for at least an hour (optional).

For the batter, beat the yolks with salt and milk (kefir),  add flour. Mix well. Beat the egg whites and add to the yolk and flour mixture.

Heat oil in a deep frying pan, dip  apple slices in the batter and put them into sizzling oil in the frying pan. Fry on both sides 4-5 at a time.

When done, put them on a paper towel to remove extra oil. Serve hot with sour cream or just sprinkle superfine sugar.

Wishing all a happy Hanukkah and lots of luck in playing dreidel.

P.S. All the food featured in this post has been prepared and photographed by me.