Happy Hanukkah! Latke recipe included
 

(A day late). Happy Hanukkah to all celebrating it for six more days! It’s really a minor holiday in the Jewish religion but since it falls around Christmas time, (it changes yearly) it’s become too commercialized.

Latkes are a Hanukkah thing, though my mom made them all year. She’d make them fresh as my dad loved them. For me, she’d grate sweet potatoes instead of russet.

Drain well. Hanukkah is about oil and these can be greasy if not drained well.

The recipe calls for a food processor. Traditional latkes are hand-grated on large notch.

The Easiest, Quickest Latkes You'll Ever Make

Jonnie’s Magic Latkes
Serves 8

Ingredients

4 medium russet potatoes, peeled and cut into 1-inch chunks

1 medium yellow onion, chopped

2 beaten eggs

1 teaspoon salt

2-4 tablespoon flour (I use instant flour or Wondra to prevent clumping)

Peanut or canola oil for frying

Directions

Put half of the potatoes into a blender or food processor with half the onions. Pulse just until you hear the last big potato chunk hit the blade, then pour into a bowl. Repeat with other half of potatoes and onions. Mix eggs with salt and add to potato mixture, add enough flour to thicken slightly, every potato has a different moisture level, you want the batter to still be pourable.

Heat ¼ inch of oil in large 12-inch skillet (nonstick is great if you have one) until shimmering, and fry by heaping tablespoonfuls until crisp and deep golden brown on both sides.

Remove to a rack over a tray and salt lightly. Hold in a single layer on a rack over a sheet tray in a 200°F oven till it is time to serve.

Serve with applesauce and sour cream

These freeze well in a single layer and then pop in a zip-top bag for storage, just re-crisp in a 400°F oven from frozen for about 15-20 minutes or put in your toaster oven on high for 8-10.