This Week's Nosh: Potato Latkes

What could be better on Chanukah than lots of latkes? Potato pancakes crisp-fried in oil and served sizzling hot is the holiday’s must-have food, commemorating the miracle of the oil that lit the Temple menorah for eight nights. From the “Spice Girls” Israeli-American cookbook, here’s a recipe to make your mouth water, below.

Or, if you’ve tired of potatoes and crave some healthy, delicious, veggie-packed alternatives, check out the Jewish Federation’s favorites on phillymag.com. Either way, B’te-avon (bon appétit)!

Potato Latkes

Ingredients (serves 4):

2 lbs. Yukon gold or russet potatoes, peeled
1 medium onion, quartered
½ cup finely chopped green onions
3 tbsp. cornstarch
1 large egg
1½ tsp. salt
black pepper to taste
1 cup vegetable oil

Preparation:

1. Using a hand grater or the grating disc of a food processor, grate the potatoes. Set aside in a bowl.
2. Chop the onions (or process in the processor) and add along with the scallions to the grated potatoes.
3. Let mixture sit for 5 minutes, then strain off excess liquid.
4. Mix in the egg, the cornstarch, salt and pepper.
5. In a large skillet, heat the oil.
6. Add the potato mixture, one heaping teaspoon at a time. Fry until golden, then flip and fry the other side. (Helpful hint: For best results, fry in batches of no more than 4-5 at a time. Crowding the pan makes the oil temperature drop, resulting in soggy latkes.)
7. Drain on paper towels.
8. Serve with applesauce or, for dairy meals, sour cream.