I believe in an ecumenical approach to eating. If something is delicious, I eat it. Its ethnic or religious associations don't have to be my own for me to appreciate something tasty. Latkes definitely fall into that category, so it's not surprising that every December as I'm planning my Christmas dinner, I'm also setting aside time to make some of these wonderful Hannukah treats.
Over the years I've made my latkes with hand-grated potatoes as well as with potatoes shredded or chopped in the food processor. All of them are delicious, but some are more labor-intensive than others. This recipe is by far the easiest; the results are equally delicious.
Makes 24-30 latkes
6 large Russet potatoes, scrubbed, peeled, and quartered
1 onion, peeled and quartered
1 large egg
1/2 cup matzoh meal
1 tsp Kosher salt
canola oil
Use the blade attachment of your food processor to chop the potatoes and onion. Dump out the potato and onion mixture into a clean dish towel and squeeze out as much moisture as possible. In a large bowl place the potatoes and onions then add the egg, matzoh meal, and salt, blending well.
In a large skillet, heat canola oil (enough oil to measure 1/4 inch depth). Drop the mixture by scant 1/4 cupsful and fry 4 minutes on each side. Stir the mixture before forming each batch of latkes since liquid will form as it sits. Drain well on paper towels. Serve with applesauce and sour cream. (You can keep the finished latkes warm in a 200 degree oven until ready to serve. You can also cool them completely, then freeze them to serve at a later time.)
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TASTE NOTES
This is probably my very favorite way to eat potatoes. The first bite of that crunchy exterior followed by the creaminess of the center nearly made me swoon (I love that word; it's so Victorian!). I have to have a bit of applesauce and sour cream with each bite of latke, so this is definitely not a Weight Watcher meal. But it is so worth it. If you've never made latkes, this is, by far, the simplest recipe you'll ever find. And one of the most delicious.
