Happy 5th Night of Hanukkah!!
Happy Hanukkah!! We love you a latke, and to celebrate the Festival of Lights we’re sharing one of our favorite seasonal recipes. The Hanukkah miracle when a one day’s supply of oil burned for eight nights is the inspiration to traditional holiday foods being fried in oil, such as latkes (potato pancakes) and sufganiyot (jam-filled donuts). Latkes on their own are delicious and layered with textures, and we especially love them as vehicles for the endless topping combinations we conjure up. Whether you’re Team Applesauce or Team Sour Cream, or maybe a little of both, make sure you’re wearing your WBW Full Cross-Back Apron when you’re frying up these latkes for oil splatter protection. Our favorite topping combo this year – a dollop of sour cream, gravlax, salmon caviar and chives.
- 2 lbs russet potatoes, skin peeled and then julienne peeled for my FAVORITE texture (OXO has a great julienne peeler), or grated works too
- 1 medium yellow onion, hand peeled and then grated
- 1 cup fresh scallions, chopped coarsely
- 1 ¼ cups matzo meal
- 5 large eggs
- 1 tbsp kosher salt
- Black pepper to taste
- Canola oil, for frying
- Applesauce, sour cream, and any other toppings you desire
- Baking sheet, covered with a cooling rack or lined with paper towels
- Large skillet
- Large mixing bowl
- Peeler and/or grater
1. Fill a large bowl with cold water and julienne/grate potatoes into the bowl. Once finished, strain water, fill, and repeat 3-4 times until the water runs clear, careful not to lose any potatoes. Drain the potatoes and press down with hands into the strainer to squeeze out as much liquid as possible.
2. Add potatoes back into the empty large bowl, then mix in onions and scallions. Add matzo meal, salt, and pepper until thoroughly combined. Add eggs and continue to mix with your hands until you have a thick, coarse mixture.
3. Add canola oil into a large skillet about ¼” high (we prefer a MadeIn Stainless or Carbon Steel pan) over medium heat. Drop a single piece of potato in the pan to check temperature, if it sizzles the oil is ready. Take a heaping tablespoon of potato mixture in your hand and flatten like a small burger patty. Carefully place in the hot pan without dropping to prevent oil splatter and then flatten with a spatula. Place about 3-4 latkes in the pan at a time, being mindful not to overcrowd. Flip once the underside has a nice golden-dark brown, after about 3-4 minutes. Once both sides are brown, remove your fresh latkes on to the baking sheet and continue with the rest of the wet mixture until finished. Add more canola oil to the skillet as needed.
Serve with toppings of choice. Some of our favorites are:
- Applesauce and sour cream (Duh)
- Smoked salmon, sour cream, and capers
- Cranberry sauce, if you have some leftovers from Thanksgiving
- Sour cream and salmon eggs, if you’re feeling a little fancy
About the Author: Born and bred in Los Angeles, Jeremy is constantly searching for the next bite to write about. Between meals, he is food styling for TV/movie productions and commercial photoshoots. Jeremy has been known to eat 2-3 dinners in one evening, including dessert.
Art Direction, Photography and Lighting - White Bark Workwear Staff
Food Styling - Jeremy Kan