Our Hanukkah celebrations have drastically changed since becoming parents. We always had a family celebration, but it was always dinner, with the traditional latkes, brisket and noodle kugel sort of Hanukkah. But now, since the little ones have to be home for bed so early, we turned this years Hanukkah celebration into a brunch.
The menu still had to include latkes, but this year we added bagels, a spinach fritatta, and a pumpkin bread pudding. Maybe some of these other recipes will show up in the blog down the road, but for this second to last night of Hanukkah we will focus on latkes.
Potato Latkes
Ingredients
5 lbs potatoes, Idaho
2 onions
3/4 cup flour
2 eggs
salt and pepper to taste (probably will need more than you think)
Canola Oil (lots)
Directions
Prepare the potatoes by peeling and chopping into approximately 2 inch cubes. Place the chopped potatoes into a bowl of water to help then from turning brown.
Using a food processor with the chopping blade in place, pulse the onions into small pieces. Place chopped onions into a large bowl. Change the blade on the food processor to the grating blade. Grate the potatoes in batches until complete. Add to onions and stir. Add the remainder of the ingredients through salt and pepper and mix together.
Pour canola oil into a large fry pan about 1 inch deep and heat until oil is hot, but not smoking. Measure 1/4 cup of potato mixture and squeeze out liquid as you form into a pancake. Gently place into oil and let cook until golden brown on one side. Then flip and cook until golden brown on the second side. Remove onto paper towels to let cool. Add more oil to pan as needed.
Transfer latkes to a wire rack and keep warm in 200 degree oven. Serve with sour cream and apple sauce.
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