I can't imagine Hanukkah without fried potato pancakes (latkas in Yiddish and livivot in Hebrew). We eat latkas on Hanukkah to remind us of the oil which miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. But latkas are so tastey that they can be eaten the other 357 days of the year too.
Ingredients:
- 4 large potatoes
- 1 medium onion
- 1 large egg
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1 Tbsp. all-purpose flour
- 1/2 tsp. baking powder
- vegetable oil (for frying)
Preparation:
1. Grate potatoes and onion. Transfer to colander and squeeze mixture to press out as much liquid as possible.2. In a large bowl, mix egg, salt, pepper, flour and baking powder. Add potato and onions, and mix well.
3. Heat oil in a deep, heavy skillet.
4. Drop about 2 tablespoons of potato mixture into the pan for each pancake. Flatten with back of spoon so each pancake is about 2 1/2 to 3 inches in diameter.
5. Fry over medium heat for about 4 to 5 minutes on each side, or until golden brown and crisp. Turn carefully with 2 spatulas so oil does not splatter. 6. Drain on paper towels.
7. Before frying each new batch, stir potato mixture. If all the oil is absorbed, add a little more to the pan.
8. Serve hot with applesauce, or sour cream, or sugar.
