Hanukkah is the Festival of Lights and for eight days celebrations with gift giving and enjoying foods cooked in oil are eaten to commemorate the rededication of the Holy Temple . My husband is Jewish, though not very religious, and he likes to celebrate a few days of Hanukkah by lighting the Menorah and enjoying Latkes.
Latkes are small potato pancakes that are fried up crisp. My husband’s Aunt Ruth was the first person to show me how to make latkes. For many years, Ruth would invite over the family to enjoy her special recipe topped with apple sauce and sour cream. Even in her mid-nineties she would be preparing pans and pans of hot latkes for her guests – I was quite impressed. The crunchy exterior and tender center of Ruth’s Latkes were always a delight.
Latkes are usually made in volume because it’s not a meal you prepare for just one or two people. So, I thought why not create a casual Latkes Bar with Homemade Apple Sauce and sour cream, so everyone could help themselves. Latkes can be made and stored in a low oven, until ready to serve, but don’t make them too far ahead, they are best when they’re fresh.
4 large russet potatoes, peeled
1 white onion, peeled
1/2 cup all purpose flour
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 250 degrees. Grate potatoes and onion and place in a bowl, along with eggs, flour, salt and pepper. Mix until combined.
2. Add 1/4 cup oil to a skillet and place over medium heat. Dollop potato mixture into small pancakes in pan and cook for 2 minutes on one side. Flip latkes over and cook another 2 minutes, or until golden brown. Place latkes on a parchment lined baking sheet and store in the oven. Repeat with remaining potato mixture.
3. Remove Latkes from oven and place on a tray and serve with bowls of apple sauce and sour cream. Enjoy!