Potato Latkes for Chanukah

How to make your own homemade Potato Latkes!

Shmuel Veffer

When the Maccabee’s successfully defeated the Syrian-Greek enemy, they found only one sealed flask of pure extra virgin olive oil in the Temple in order to light the Temple Menorah.

There was only enough oil to last one night, but the miracle was, that one flask burned for 8 days which allowed enough time to prepare more oil to keep the Menorah lit continuously.

Today, we commemorate the “Miracle of the Olive Oil” by lighting our own 8-branched Chanukah Menorah on each of the 8 nights of Chanukah.

But there is another universal custom in Jewish homes around the world to eat foods made with olive oil as another way to commemorate the miracle. In Israel, oily donuts have become a national treat during Chanukah season.

One of our favorite foods on Chanukah is Potato Latkes. They are shallow-fried in Olive Oil and served with various toppings.

Some people love them topped with sour cream and sprinkled with sugar. Others like them with apple sauce or jam or jelly. Some purists just have them with some salt or pepper. Still others love them with ketchup.

Ingredients: (Makes 24 Latkes)

Potato Latkes Frying in Oil

• 6 potatoes
• 3 eggs
• 1 small onion
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1/4 cup flour
• 1 tablespoon Galilee Green Olive Oil
• 2 teaspoons baking powder
• oil for frying

Directions:

1. Shred your peeled potatoes by using a box grater or a food processor with a grating disk
2. Shred the onion by using a box grater or a food processor with a grating disk
3. Strain all the liquid out of your potatoes and onions, by putting them in a strainer and pressing down.
4. Mix the potatoes, onions, and eggs into a bowl.
5. Sprinkle the flour, salt, pepper and baking powder over your latke mixture. Stir gently until it is thoroughly mixed
6. In a large skillet pour in the Galilee Green extra virgin olive oil until it is about ¼ inch deep. Heat the pan on medium/high heat. Be careful not to smoke the olive oil
7. About a tablespoon serving at a time place the latke batter into the pan. Fry until lightly golden. About 2-3 minutes per side. You should be able to fit a number of latkes in the pan at a time, depending on the size.
8. As the latkes finish, remove them from the pan and set them on a pan or plate that is layered with paper towels. This will extract any extra olive oil and prevent the latkes from being greasy
9. Serve immediately with applesauce or sour cream or other toppings

Place on a serving plate (makes 24 latkes) and provide sour cream, sugar and jams for toppings

Invite over some friends and ENJOY!!

Best for Cooking AND Lighting
Galilee Green Extra Virgin Olive Oil

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