Basic Potato Latkes
12 large potatoes, grated
The latke tradition has long been associated with the Jewish holiday of Hanukkah… Uncooked baking potatoes were grated and mixed with eggs and a little flour, fried in oil to a golden brown, and topped with a choice of sour cream, cottage cheese or apple sauce. But today’s variations can include grated sweet potato, onion, carrots, zucchini, apples, and more.
In Israel, sufganiyot – or little donuts– are said to have become even more popular than traditional latkes, sold street side and made or served with jelly, chocolate sauce or honey to sweeten the holiday even more.
3 medium onions, grated
4 eggs, beaten lightly
5 tbsp. flour
3 tsp. salt
1 teaspoon pepper
Vegetable oil for frying
Sour cream; applesauce; granulated or powdered sugar (optional)
The secret to great latkes is to remove as much liquid from the potatoes and onions as possible. Put the grated potatoes in a clean tea towel and squeeze the liquid out of the mixture. Do the same for the grated onions. Combine all the ingredients and mix together well by hand.
In a heavy skillet, put a ¾-inch layer of oil. Heat until sizzling.
Form individual pancakes by hand and carefully slide into the pan using a slotted spatula. Fill the pan, but leave room between the pancakes.
When the latkes are nicely browned on one side, turn carefully and cook until browned on the other side and crisp on the edges. Remove with a spatula and place on paper towels to drain.
Serve warm with sour cream or applesauce, or sprinkle with granulated or powdered sugar.
Sweet Potato Latkes
1½ lbs. sweet potatoes (orange flesh variety)
1 medium onion
2 large eggs
¾ tsp. salt
¼ tsp. ground white pepper
5 tbsp. flour
½ cup vegetable oil (approx.)
Peel sweet potatoes and grate using grating disc of food processor or large holes of hand grater. As in the recipe above for basic potato latkes, squeeze out all possible liquid in towel. Grate onion and add to sweet potatoes. Transfer to large bowl. Beat eggs with salt and pepper and add to potato mixture. Add flour and mix well.
Heat ¼ cup oil in heavy 10- to 12-inch skillet, preferably non-stick. Fill ¼ cup measure with sweet potato mixture, pressing to compact. Turn out in mound into skillet. Quickly form three more mounds. Flatten each with back of spoon so each cake is about 2½ to 3 inches in diameter, pressing to compact.
Fry over medium heat three minutes. Turn carefully with two slotted spatulas and fry second side about 2½ minutes or until golden brown and crisp. Drain on paper towels. Stir potato mixture before frying each new batch and add little more oil to pan. Serve hot.
Sufganiyot
(Little Donuts)
1 package dry yeast
4 tbsp. sugar
¾ cup lukewarm milk
2½ cups all-purpose flour
pinch of salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tbsp. butter, softened
apricot or strawberry preserves
vegetable oil
sugar for coating
Mix together yeast, 2 tbsp. of the sugar, and the milk. Let sit to make sure it bubbles. Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
Knead the dough until it forms a ball. Add butter or margarine. Knead some more until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
The next day, roll out dough to a thickness of ⅛ inch. Cut dough into 24 rounds with a juice glass, or any object about two inches in diameter.
Take ½ tsp. of preserves and place in center of 12 rounds. Top with the other 12.
Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about five at a time. Turn to brown on both sides. Drain on paper towels. Roll in sugar.
NAN Dining Guide Kitchen Talk on 12/19/2014