Today marks the final day of Hanukhah, so why not enjoy some delicious latkes.
Why latkes? The simple answer is that they're meant to remind Jews of the miracle of the oil associated with Hanukkah. ... During the Jewish holiday, eating crispy, fried, slightly oniony potato pancakes represents perseverance, and a little bit of magic.
Check out the recipe from the Idaho Potato Commission below.
- 2 pounds Idaho Potatoes, peeled
- ¼ cup flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 large onion, grated
- 1 egg, lightly beaten
- ⅓ cup vegetable oil
- ½ cup sour cream, optional
- Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
- In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat.
- Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time.)
- Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
- Remove pancakes from the skillet. Transfer them to a serving platter and keep warm in a 300°F oven until ready to serve.
- Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch. Serve pancakes with sour cream, if desired.
Time Saving Tip: A 4-ounce package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for rehydrating the potatoes, then drain them and proceed with the recipe.