Traditionally, fried foods are eaten during Hanukkah as a reminder of the miracle of the oil that burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem.
(Makes 24 servings)
- 6 or 7 large russet potatoes, peeled
- 2 small onions
- 2 eggs
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 3/4 to 1 cup all-purpose flour
- Vegetable shortening or oil for frying
Preheat oven to 350 F.
Grate potatoes and onions and place in large bowl (dice and puree them for finer-textured results).
Using paper towels, blot up any liquid they have released. Beat eggs and add to bowl along with salt, pepper, and enough flour to bind mixture.
In large fry pan over medium heat, warm 2 inches of melted shortening or oil to 350°F on deep-frying thermometer. Drop in spoonfuls of batter, 4 or 5 at a time, and cook until latkes are golden brown, about 3 minutes per side.
Using a slotted spatula, transfer the latkes to prepared baking sheet and keep warm in oven while cooking remaining batter.
Serve as soon as the last batch is cooked; latkes will stay crisp for only a few minutes.
Recipe courtesy of The Food Channel and adapted from Williams-Sonoma, Complete Entertaining Cookbook.
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