As I’ve already shared with you on a previous post, the Jewish 8-day-holiday of Hanukkah is coming up in a few days and it is a tradition to eat fried foods during this holiday in celebration of the oil miracle. If you want to read more about this tradition, check out this link:
Making Latkes isn’t an everyday thing for me because even though I love the end result – I don’t like frying…
So, when I finally make them, either for the holiday or when the craving gets too bad – I use at least 1.5 pounds of potatoes – which yield around 25 latkes.
About 650-700 grams (1.5 pounds) potatoes, peeled
500 grams (1.1 lbs), about 2 large onions, peeled and cut into 4
50 grams (1.75 oz) parsley (you can add cilantro as well)
1/4 cup Nana/Mint leaves
1 cup breadcrumbs
2 eggs, beaten
1.5 tsp ground black pepper
1.5 tsp salt (or more – according to your taste)
Sunflower oil for frying
1.5 pounds of FINELY grated potatoes require a food processor – if you want to make it easy on yourself – and for this recipe you will need to use the fine shredding attachment of your food processor – for the potatoes, and the knife attachment – for the onions and herbs.
Finely shred the potatoes and place them over a large sieve.
Rinse them with water (to rinse off the starch) and then –using your hands or a potato masher – squeeze out as much liquid as possible. You should end up with about 500 grams (1.1 lbs) of dry shreds. Place them in a large bowl.
Replace the shredding attachment with the knife blade of the food processor and process the onions with the herbs till they are finely chopped.
This is the teary part but don’t let it discourage you (-:
Place the chopped onions and herbs over the large sieve a squeeze out all the liquid. Add to the finely shredded potatoes.
Add 2 beaten eggs, 1 cup of breadcrumbs and season with salt and pepper.
The best way to know if your seasoning and texture of the latkes are accurate is to fry one latke before frying them all.
Now, to the frying part.
This is not a low-calorie recipe so don’t hesitate to use oil here because this is what latkes are all about.
In a heavy bottomed skillet – heat 1/2 cm in depth (0.2 inch) of sunflower oil, on medium heat .
Use your palms to create a small ball that fits right into one of your palms.
Flatten this “ball” and place it GENTLY in the hot oil, only when it’s warm enough and sizzles when you place the latke in it.
Now, if your latke falls apart, you may need to add more breadcrumbs but don’t be tempted to add too much. Only till the latkes hold together.
Fry the first latke, several minutes on one side – till it becomes golden-brown – and then flip it over and fry on the other side till it’s golden brown.
Place the latke on a plate or a large cookie sheet covered with 2 layers of kitchen paper towel, letting the paper soak excess oil.
According to this first lake- you’ll know how to proceed with the rest of the mixture: Taste this first latke and adjust the seasoning and amount of breadcrumbs for the rest of the mixture and make sure the oil is always 1/2 cm deep and warm enough but not burnt. Don’t overcrowd your skillet, Fry only 4-5 latkes at a time.
Serve warm with thick yogurt mixed with fresh chopped mint and chives.