POTATO LATKES

Full discloser…it’s the first day of Hanukkah, but I’m not Jewish. I just love latkes and it seemed appropriate to make them today.

There are many recipes out there for latkes, but I borrowed this one from Babish (with a couple minor changes). I, like he, did not use schmaltz (chicken fat) to fry them…though I would have had I found some. Canola oil worked well. This recipe will give you 5-6 latkes.

In my book, this blows potatoes traditional hash browns out of the water!

Ingredients:

• 2 large Russet potatoes or other starchy potato

• 1/2 onion

• Kosher salt and white pepper

• 2-3 eggs, beaten

• 1/2 cup panko crumbs

• 1/2 tsp granulated garlic

• Canola oil for frying

Directions:

• Peeled then grate the Russet potatoes and the onion at the same time. I used one of those cheap little crank things, but you can use a box grater. Do the next step immediately or your potatoes will brown quickly.

• Place the grated potatoes on a clean kitchen towel and roll up, twisting the ends. Hold the towel over a medium mixing bowl and squeeze and a twist to get all the liquid out of them. Let the liquid go into the bowl. Let the bowl sit for few minutes, then carefully pour off the water and reserving the potato starch in the bottom.

• Place the grated potatoes, beaten eggs, granulated garlic, Kosher salt and white pepper in the bowl and mix thoroughly with your hands.

• Heat about 1/2 inch of oil in a medium skillet to 375 degrees.

• Make about 5-6 “balls” of grated potatoes, place on a sheet pan, smash down to form about 1/2 inch patties. Leave the edges raggy as this will give you nice, crispy edges.

• When the oil is hot, place the latkes in the the pan and cook for 2-3 minutes per side, until golden brown and crispy. Place them on a wire rack over a sheet pan in a warm oven while you make the remainder. Season with salt when they come out of the oil.

• Serve with sour cream and diced green onions. Some people like to serve them with applesauce as well. Happy Hanukkah!