Latkes are potato pancakes that Ashkenazi Jews have prepared as part of the Hanukkah festival since the mid-1800s.
How long will it take?
What’s the serving size?
Makes 12 to 16 latkes
What do I need?
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
How do I make it?
Preheat oven to 120C.
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.
Spread grated potatoes and onion on a clean tea towel or piece of muslin and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 30cm nonstick frying pan over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into pan, spreading into 8cm rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until other side is browned. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 180C oven, about 5 minutes.
Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid keeps the batter from turning brown too quickly.