Latkes are traditionally eaten by Jews during the Jewish Holiday Hanukkah. The oil for cooking the latkes is a reminder of the oil from the Hanukkah story that kept the Second
Temple of ancient Israel, with a long-lasting flame that is celebrated as a miracle.
The word leviva, the Hebrew name for latke, has its origins in the Bible in the Book of Samuel’s description of the story of Amnon and Tamar.
This is a traditional potato Latkes recipe and can be served with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. Bon appétit!
- 4 large potatoes
- 1 yellow onion
- 1 egg, beaten
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- ground black pepper to taste
- 2 cups vegetable oil for frying
1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
3. Turn oven to low, about 200 degrees F (95 degrees C).
4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into the hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel-lined plates to drain and keep warm in a low oven until serving time. Repeat until all potato mixture is used.