Hanukkah, like Christmas, comes but once a year. But unlike the other holiday, Hanukkah continues for eight whole nights. From a foodie point of view, this can be rather convenient.
If you don’t assemble your Hanukkah feast on the first night (which is Sunday Dec. 2nd at sundown), you’ve got seven consecutive do-overs to break out those candles, chocolate coins, dreidels and – that holiday essential – the latke.
In the past our Ethical Chef recipe proved to be so popular that we decided not to mess with a good thing. So, we’re bringing it back in all its potato and onion-y glory.
We recommend you make these potato pancakes as an appetizer and dip them in a delicious applesauce or sour cream. Whichever way you choose to make your latkes, make them right and support good jobs by using our union-made recipe.
- 2 ½ lbs potatoes (Dole)
- 2 well-beaten eggs (Horizon)
- 1 large finely chopped onion (Dole)
- ¾ tsp of salt (Morton)
- ¼ tsp of pepper (Watkins Seasoning)
- canola oil (LouAna, Meijer)
- applesauce (Mott’s)
- sour cream (Hiland)
- Shred the potatoes with a hand grater directly into a bowl of cold water. This will protect the potatoes from discoloration.
- Prepare the latkes by draining the potatoes with a cheese cloth or paper towel. Add starch to prevent the latkes from falling apart.
- In a large bowl, mix in the finely chopped onions, eggs, salt, pepper, and shredded potatoes.
- Scoop a spoonful of mixture into your palm. Shape the mixture into a tightly packed disk.
- Add the canola oil to the frying pan. Turn the heat on to high (Between 360 and 370 degrees F).
- Gently place the latke into the frying pan and let it fry until golden brown.
- Serve with applesauce or sour cream on the side.
Latkes works well with wine or grape juice, and we have plenty of recommendations for those libations including:
Chateau Ste. Michelle
Gallo of Sonoma
Minute Maid Grape Juice