Hannuka Latkes

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Potato cakes to cook


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Ingredients from recipe
Fry pan


additional/optional Hanukkah activity- cook and eat Latkes - reminder of the oil which kept burning when reopening the temple


Makes 10 pancakes

1kg/2lb 4oz old or baking potatoes, peeled, soaked in cold water until needed
1 onion, peeled
25g/1oz plain flour or fine matzoh meal
1 free-range egg, beaten
salt and freshly ground white pepper
olive or vegetable oil, for frying

For the latkes, finely grate the potatoes and onion and mix together.
Place the grated potato and onion into a colander and squeeze out as much moisture as you can. Or roll up the potato and onion in a clean kitchen tea towel and wring well to extract the liquid.
Mix the potato and onion with the flour, egg and salt and freshly ground white pepper.
Heat the oil in a frying pan until moderately hot and then place heaped tablespoons of the mixture into the pan to shallow-fry. Lower the heat to medium, flatten each latke with the back of a spoon and fry for about five minutes on each side, turning over when the edges turn golden-brown. If the heat is too high, the latkes will become dark-brown on the outside before they are cooked inside.
Remove the latkes from the pan and drain on brown paper bags (they absorb the oil, leave the latkes crisper and the latkes won't stick to the paper).
Serve the latkes hot with soured cream


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