We are a family who celebrates many different holidays. So it comes as no surprise that during Hanukkah, we do Christmasy things as well.
On the first night of Hanukkah, we made potato latkes. My recipe is based more on feel than measurements, but this is basically it.
- 4 idaho potatoes, peeled and chopped to fit in the food processor
- 1 small onion
- 3 eggs, beaten
- 1/4-1/2 cup of flour
- corn oil for frying
I purée half the potatoes, adding the onion at the end, so it gets finely chopped. I grate half the potatoes. This gives me a nice mixture of soft insides and crunchy outsides. The onion adds a little sweetness. After I’ve processed the potatoes, I squeeze excess moisture out of them and then mix in the eggs and flour. You can add salt and pepper to taste.
I heat the oil until it’s ready to sizzle and then drop a serving size spoon’s worth of the potatoes into the pan. I turn them when they are golden brown.
I also have a pan in a 200 degree oven that has paper towels on it. When the latkes are done cooking, they go in the oven to drain and keep warm until we’re ready to eat them.
We had skirt steak and salad with the latkes. And the next day we had eggs over easy on top of the leftover latkes! Yum.
Lindsay has been very interested in making cake pops, so we gave her a cake pop maker for Hanukkah.
And of course, we visited the tree at Rockefeller Center!
