Dan's Traditional Hanukkah Potato Latkes
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Dan Rich serves traditional latkes made with grated potatoes on the first night of Hanukkah, which falls on Dec. 24 this year. He pairs these crunchy latkes with other traditional Hanukkah dishes -- brisket or a roasted chicken, kugel, challah and a carrot salad. Patrick Kunzer | Staff Photographer
1 pound russet potatoes, washed and grated
1 medium onion, finely diced
2 eggs
1 tablespoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ cup of matzo meal
Frying oil
Place grated potatoes in a large mixing bowl. Fold in diced onions, eggs, salt, pepper and garlic powder. Fold in matzo meal to absorb some of the liquid from the potatoes and serve as a binder.
Heat frying oil, about a half inch deep, in large pan or cast iron skillet to 350 degrees. When the oil is hot, drop 3 to 4 tablespoons of the potato mixture into the oil to form the latkes. Fry two to three at a time for 5 to 7 minutes per side or until the latkes are a beautiful golden brown. Place on a baking sheet with paper towels to absorb any extra oil. Salt lightly to add a little extra flavor. Top with applesauce, gravy or sour cream. I also like them with a cherry brandy sauce, or the regional topping of choice.
Serves 4-6
Dan Rich
