Latkes (potato pancakes) are a delicious reminder of the Hanukkah story, and have origins in the eastern European countries of Germany, Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.
Potato Latkes
Ingredients
2 to 4 tbsp butter
½ cup onion, finely chopped
6 medium potatoes
2 tbsp all-purpose flour
1 tbsp parsley, chopped
1 tbsp chives, chopped
1½ tsp baking powder
Salt and freshly ground black pepper
2 eggs, beaten until light
Yield
About 6 servings
Cooking the Onions
Heat cast iron pan over medium-low heat; melt 1 tbsp of the butter. Add onion and season; cook until softened, without browning (about 10 minutes). Remove from heat and set aside.
Preparing the Latkes
It is important to work quickly as potatoes oxidize rapidly. Peel potatoes and hold in ice water. Grate potatoes and place in clean cloth; squeeze out moisture. There should be 1½ to 1¾ cups grated potatoes. Place potatoes in bowl; toss with onion, flour, parsley, chives, baking powder and seasoning. Add beaten eggs.
Frying the Latkes
Heat enough of the remaining butter in clean cast-iron or nonstick pan to make thin layer in pan. Drop batter by spoonfuls into hot fat; fry until golden brown. Turn and repeat. Turn latkes only once so they remain light and delicate. Drain on paper towels. Serve hot.