Soon it will be time to light the Menorah and fry latkes. It seems to be part of my tradition to also start humming "We all love potato latkes" to the tune of "We wish you a merry Christmas" this time of year thanks to my friend from high school days, Alicia D. We were both altos in the school's a capella chamber singers ensemble that met at 0730 each day, and she had (and still has) a real wit.
We are not a religious household by most accounts, however, I suppose it could be considered so by mere diversity of expression. My late father was raised Shinto/Buddhist and converted to be a Southern Baptist. My mom was raised evangelical, converted to Anglicanism, and died a Roman Catholic. For the past 47 years I've been part of a non-observant Jewish family, so I suppose I'm culturally a polyprismic combination of all above. I share this because even though my name is Tagami, I do light a Menorah a few of the 8 nights each year. Whether Yule, Diwali, Christmas, or Chanukah, we all appreciate warmth and light in the cold and dark. The notion of lighting candles against the dark (and remembering miracles) holds great appeal.
Of course, enjoying foods fried in olive oil holds its own appeal, and Donald shares his version of latkes with you here. The fancy schmancy latke plate that I used in this week's recipe photo (above) is from my sister-in-law, Susan, and here is personal essay about graduating to an olive oil menorah last year.
It has been a few years since we asked this of you. How you prefer your potato latkes?
Latke recipes are simple and probably very personal. Donald's mom used to grate the potatoes to a rather fine texture, so her latkes had a pancake-like quality and the insides were somewhat grayish. Donald prefers a lacy and crunchy latke, so by including an extra step to soak and drain the potato is able to remove enough starch to achieve this along with a tender white inside.
Here is what we enjoy as a family each Chanukah-tide. We're not observant, and you don't need to be either to enjoy these fried potatoes!
Ingredients
For Making Latkes
1 lb russet potatoes
1 large egg
2 Tbsp matzo meal (or white flour or panko in a pinch)
Peel and then grate the potatoes in a bowl and add enough water to cover.
Drain the potatoes into a colander and squeeze out as much of the water as possible.
In a large bowl combine the dry potatoes with the matzo meal (or your substitute), onion, egg, and salt. Mix well to combine.
Heat the olive oil in a sauté pan over medium heat. When you see the oil shimmer, test if it’s hot enough by putting a small strand of potato in. If it immediately starts to sizzle it’s ready to fry your latkes.
Put about ⅓ cup of potato mix into the oil and lightly press into a small pancake shape about ½ inch thick. Continue until you fill your pan. We fit six into a 12” cast iron skillet.
Cook until one side is golden brown, 4 or 5 minutes. Flip and repeat for the other side.
When done, place the latkes onto a metal rack placed over a sheet pan to drain. Keep warm in a low oven set to 120ºF until ready for service. This will keep the latkes warm as well as prevent them from getting soggy.
Recipe Note
We like to have both sour cream and applesauce on the table, and some folks enjoy just one or the other. If you have sour cream a few scallions or chives is nice garnish to have on hand.
Sour cream + applesauce + smoked salmon— go big or go home! I also add some minced green onion to my latkes (following an old re recipe from Cooks Illustrated)
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Sour cream + applesauce + smoked salmon— go big or go home! I also add some minced green onion to my latkes (following an old re recipe from Cooks Illustrated)