VIDEO BLOG: A Grate Way to Make Potato Latkes
Hanukkah, often is referred to as “The Festival of Lights,” an 8-day Jewish Holiday that celebrates freedom, fun, and food. Nearly 2,200 years ago, the Maccabees, a small group of Jewish rebels fought for religious freedom. It is a symbolic holiday where a candle is lit each night and represents a miracle of how one night’s worth of oil lasted 8 whole nights; hence, why Potato Latkes are fried in lots of oil.
Traditionally, our family used to hand grate Latkes. It was hard, grueling and painful especially when your fingers scraped the blade. These days, it’s all about convenience and removing the hard labor aspect of Latke making by using a food processor. One of the biggest challenges is not to turn it into hash brown. For no more blood, sweat, and tears, try these grate techniques to easily and quickly make this traditional Hanukkah dish.
Recipe – Serves 4-6
- 1 ¼ pound of potatoes or about 4 medium potatoes
- 1 small-medium onion
- 1 clove of peeled garlic
- 1 egg
- ¼ cup of Matzo Meal or flour
- ¾ tsp of sea salt or kosher salt
- Pepper to taste
- Vegetable or Canola Oil
- Sour Cream and/or Applesauce for topping
*Recipe can be doubled.
- Preheat oven to 200 degrees (for keeping latkes warm).
- Slice potatoes in long chunks. Insert shredding blade into Food Processor. Peel potatoes and soak in a large bowl of cold water.
- Cut onion into long chunks and set aside.
- Crush up vitamin C tablet into a small bowl (can use a mortar and pestle). Add 1 TB of water and mix well.
- Insert potato slices into tube of Food Processor and shred. Mix the crushed vitamin C tablet to shredded potatoes in a separate bowl.
- Replace shredding blade with the main chopping blade. Place shredded potatoes back into Food Processor. Add in onions and garlic to the Food Processor. Pulse several times until consistency is on the thick-side (like cottage cheese texture). Then put an egg, Matzo Meal, salt, and pepper in a large bowl with the potato/onion/garlic mixture. Mix it all together.
- Pour about ¼ inch of oil into the large frying pan(s). Heat on high for about a 1-2 minutes and lower as needed. Add a large spoonful of Latke batter into the hot pan in a mound shape. Wait about 60 seconds and press down gently with a spatula to flatten.
- When edges of the pancake start to brown, flip over. Remove Latkes when they are cooked and place on a large cookie sheet pan.
- After you have fried all the Latkes, place in oven to stay warm and serve hot.
- Top with Sour Cream or Applesauce.
- Let Latkes cool.
- Take a plate or cookie sheet and place Latkes on a single layer with space in between and put in the freezer.
- When frozen, put it in a zip-loc bag and store in the freezer.
- Repeat step 2 and 3 if necessary.
- To reheat, preheat oven to 250 degrees and place Latkes on a cookie sheet until they are hot and crispy then they will be ready to eat.
Give it a fry this modern way of making grate Potato Latkes which will retain the traditional taste!