Chanukah Potato Latkes — THREE IDEAS!
What would Chanukah be, after all, without those old time favorites, our Latkes? Here we’ll just see different ways to serve this favorite oldie, and perhaps even a way to cut down on the amount of oil in a typical latke:
This makes about 10-12 ordinary sized latkes.
This same recipe/ratio can be used for all ideas.
5 potatoes, peeled
1 large onion or two small ones
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons flour or breadcrumbs, optional
Method (for all latke ideas)
In a food processor fitted with the sharp “S” blade, puree the onions completely until liquidy. Add the eggs and puree one more minute. Pour this mix out into a large bowl.
Change the blade to the shredding device. Shred the potatoes. Squeeze out the extra moisture and add them into the onto the onion mixture.
Add the salt and pepper and optional starch. Mix well.
Latke Idea 1: Ordinary Latkes:
Spray a large frying pan with oil spray so the latkes will release easier. Add in 2 tablespoons of oil and let it get hot.
Put down mounds of potato mix all over your pan, about 3 tablespoons in size. As they begin to sizzle, flatten them with a spatula. Let them become brown and crunchy, and then flip to the second side to finish frying. Remove them to plate with paper towels on it to absorb some oil. Add a bit more oil to the pan and continue frying latkes until they are all ready.
Latke Idea 2: Latke ‘Muffin Kugelettes’:
Preheat your oven to 375°F (200°C).
Prepare a 12 cups muffin tin, by putting in muffin cups and then spray each one very well with baking oil spray.
Add a small amount, about a teaspoon, of oil to each muffin cup.
Spoon the potato mixture into your waiting muffin cups. Slide into your hot oven and let it sizzle and bake until golden brown on top and sides. Now you have individual potato latke muffin “kugelettes” without standing on top of a hot frying pan or stovetop!
They even serve great Friday night. After baking one or two pans worth of them, let them cool. Then place the kugelettes into a 9×13 pan, one next to the other. Slide them into a hot oven about 20 minutes before Shabbos and let them reheat, open, for 15 minutes. Cover then loosely and turn off the oven. Leave them there until the meal. They won’t be quite as crispy as if you would have eaten them directly from the pan, but they are still quite good and will get eaten up down to the last bit.
Latke Idea 3: “Lite” Latkes:
Another “lite” idea for latkes is that lo and behold, you can make them in the oven! It’s a lot easier and faster than frying them, plus there is a lot less oil involved. Simply layer a baking tray with baking paper, and then spray the baking paper with an oil spray.
Spoon individual latkes onto the tray and slide them into a preheated oven 375° F (200° C) and let them sizzle until golden.
If you feel a need you may flip them halfway through in order to make both sides of the latke crunchy.