Latkes

Every year my family has a Hannukah party on Saturday night. Our friends and family get together to celebrate and EAT. The star of the night is always the latkes. I am sure every Jewish family thinks their latkes are the best—but my family's really are! The key is the large amount of chopped onions we add to the potato mixture. It imparts great flavor and really works well with the applesauce and sour cream served on the side. Also, onions are loaded with nutritional benefits. They are members of the Allium Family, which includes garlic, shallots and leeks, and are great for treating colds, coughs and asthma and preventing athersclerosis.

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INGREDIENTS

• 8 Russet potatoes
• 3 small onions, chopped
• 1 cup flour
• two eggs, lightly beaten
• 2 teaspoons sea salt, plus a little extra for sprinkling
• 2 teaspoons fresh cracked pepper
• optional: sour cream and applesauce on the side

DIRECTIONS

Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Blot with paper towels to ensure you have removed all the remaining liquid.

Transfer potato mixture to a bowl and stir in the eggs, flour and sea salt and pepper.

Heat 1/4 cup oil in a 12-inch nonstick skillet (I prefer cast iron for this) over medium-high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, flattening with a spatula.

Cook until undersides are browned, and then flip and brown other side. Transfer to paper towels to drain and then season with salt. Add more oil to skillet as needed.

Keep latkes warm on a wire rack set in a shallow baking pan in the oven.

And here is my mom’s lovely Hanukkah table!