Latkes, a
Yiddish synonym for potato pancakes, are a traditional Chanukah recipe. These shallow pancakes, most usually
made from white potato, are served on this holiday as a reminder of the miracle
of the small cruse of oil that was lit in the newly dedicated Temple in
Jerusalem and lasted for 8 days, though it was only enough for one.
Today, latkes are enjoyed more widely, but are surely most popular at this time of year. As many varieties as there are in the toppings: tofutti sour cream, apple sauce, brown sugar and cinnamon…even more variations exist on the usual recipe! Combine sweet potato with granny smith apple, grate up some zucchini to pair with the russet or Idaho potatoes, add some carrots and golden raisins to yams…the list can really be endless!
For the customary version for your non-vegan friends, you can stop by your favorite gourmet grocer or marketplace (I prefer Butterfield Market in NYC) and pick some up with potato, egg and even some onion or flour. To make my vegan version at home, or any of the varieties I suggested above, purchase your ingredients and then hit the kitchen! When they are done, be sure to serve them hot, and top them with a non-dairy sour cream or even sautéed onions and mushrooms.
Here is what you need:
1-1/2 pounds russet, Idaho or red bliss potatoes
1 small yellow onion 1 TBSP fresh parsley, minced ¼ unbleached all-purpose flour (you can use corn meal if you want them to be gluten-free) ½ tsp baking powder 1 tsp sea salt ¼ tsp freshly ground black pepper Safflower or olive oil for frying
Peel and grate the potatoes, place them in a colander and set that over a large bowl. Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place the potatoes in the bowl. Grate the onion and add to the potatoes along with the parsley, flour (or flour substitute), baking powder, salt, and pepper, and mix well.
Preheat oven to 275 degrees. Heat a thin layer of oil in a large skillet over medium heat. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet (without crowding pan). Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.
*For those of you who prefer to avoid fried food, lightly brown them in non-stick cooking spray and finish baking them in the oven. They will still be delicious! Wishing a joyous and bright holiday to all who celebrate!
