We had Hanukkah dinner last night and, while eating our friend Paula's excellent latkes, the conversation turned to favorite recipes. Last year I posted my Yukon gold recipe and I think it's worth reposting. Latkes are good through out the holiday season, even on New Year's Eve when a late night snack of latkes and champagne is a perfect way to ring in the New Year.
For dinner on the first night of Hanukkah my mother always started with a romaine lettuce salad topped with scallions and
Lawry's French Dressing. Then there was a brisket of beef with carrots and mushroom gravy. But the real stars of the meal were the
latkes served with apple sauce and sour cream.
My mother's latke recipe was handed down from her mother: grated potatoes, eggs, flour, a little salt and pepper. She'd fry them in vegetable oil and serve them as soon as they were browned. So simple and yet the result was so soul-comforting: crispy on the outside, soft inside, with just the right amount of oil and salt. There are few dishes that are as satisfying as food and so emotionally evocative.
Like most kids, my sister, Barbara, and I waited eagerly at the table. As soon as the plate
full of
latkes was passed around, we emptied it. I kept count, because I didn't want her to have more than I did. They were that good. When my grandmother was in town, she and my mother made Hanukkah dinner together. Their relationship was competitive to say the least, so there was always considerable discussion about the right way to make the
latkes: flour vs. matzo meal; onions or no onions. My grandmother liked to point out that she had given my mother her latkes recipe but my mom insisted that she hadn't remembered it correctly.
These days we look forward to celebrating all the nights of Hanukkah but the first night is special. That's when both our sons are certain to be home. Now that they're off on their own, we're happy when we can be assured they'll share a meal with us.
Michelle likes to make the Hanukkah
latkes and they're always delicious. Her recipe is similar to my mother's. This year I asked her to make a small adjustment. I wanted her to use
Yukon Golds instead of Russet potatoes because they're sweeter and less starchy.
After the first night's candle was lit and placed in the
menorah, presents were given and opened. Then Michelle made latkes as fast as she could and they disappeared as soon as they arrived at the table. In the end, there were only two left. Michael ate those for a late night snack. The family's opinion was unanimous. The Yukon Gold latkes were a keeper.
Yukon Gold Latkes
Yield: 4 servings
Time: 30 minutes
Ingredients4 pounds Yukon Gold potatoes, washed
2 eggs
1/4 cup white all purpose flour
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper (optional)
1 medium yellow onion, peeled, finely chopped (optional)
1/2 cup parsley, washed, finely chopped (optional)
4 tablespoons safflower or canola oil
MethodPeel the potatoes and keep them covered in a bowl of lightly salted water so they won't discolor. Using the large holes, grate the potatoes by hand. Keep the grated potatoes submerged in the bowl of water.
Take a handful of grated potatoes. Gently squeeze out the water so they are "dry" but still light and fluffy. Put the grated potatoes into a second bowl and mix together with the eggs, flour, and olive oil. Season with sea salt and pepper. Add the parsley and onions (optional). Mix well.
Heat the oil in a large frying pan or griddle. Use a parsley leaf to test the oil. When it sizzles, the oil is hot enough. Form the
latkes and fry them in batches. With our griddle, that means we can make 4 or 6 at a time.
Each side will take 4-5 minutes. When they're golden brown on each side, remove them to a plate with several sheets of paper towels to drain off the excess oil. Finish with a light dusting of sea salt.
Serve with sour cream and apple sauce.
