Latkes - some call them Potato pancakes (spelled in Yiddish- לאַטקעס) are shallow-fried pancakes of grated potato and egg, often flavored with grated onion. Latkes can be topped with a variety of condiments, ranging from the savory (like sour cream) to the sweet (like applesauce or sugar), or they may be served ungarnished. Latkes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.
Latkes are traditionally eaten during Hanukkah. The oil for cooking the latkes is a reminder of the miraculous oil that lasted for eight days when the Temple of Jerusalem was rededicated.
If I may note- I think latkes are great througout the year and not only for Hanukkah!
Let's get to the recipe:
4 cups peeled, grated potatoes
1 large onion, chopped
1 1/2 teaspoons salt
2 tablespoons flour
2 eggs pepper to taste
2 teaspoons chopped chives (optional)
Wash, peel, and grate the potatoes. Squeeze out liquid. Combine with onion, salt, flour, and pepper (and chives). Lightly beat the egg, and stir into the mixture.
Heat the oil in a skillet, and spoon in tablespoons of the mixture to make medium sized patties. Brown on one side, turn and brown lightly on the other. Repeat with the rest of the mixture.
Serve with applesauce, cottage cheese, yogurt, or sour cream.
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