Oh dreidel, dreidel, latkes

jen's splash

RECIPES: Latkes. 

Happy nearly Christmas to you. And hello? We celebrated the first night of Hanukkah last night, too.  And a happy PORTLAND Christmas. And by this, I direct you to the following image:

Isn’t it just fantastic? So very Portland. It’s my condo neighbor, by the way.

So Hanukkah means latkes — fried potato pancakes. Yes, I appreciate the wider reason for the holiday and the candles and oil and history. I loved The Source. But how can you not like a reason for fried food topped with applesauce and sour cream? I know, I’m the healthy eating person. But inside there is a woman who LOVES something fried topped with sour cream. I just try to resist.

I was supposed to go to Ken’s house for dinner. But this is also the start of the Season of Cancer Checkups. Didn’t you know?

I feel tempted to write my own version of the 12 Days of Christmas with things like “7 gowns with open backs, 6 blood draws scheduled … 5 scales that I swear are 10 pounds heavier than they should be.” Say it really fast and it totally works.

I was grumpy after my appointment and so Ken brought Hanukkah to me. Way sweet, eh? And I’m not Jewish.

This weekend, he even endured a very non-Jewish walk down Peacock Lane in Portland, where, since 1929, the street has been famous for it’s holiday light displays.

He made dinner last night and even added a grated sweet potato in the mix, too. And we topped it with some of that applesauce we had in the freezer from earlier in the year.  Served it with a salad. Trust me, you’ll need the greens.

Recipe rating: 5 of 5 glasses of Manischewitz wine. Even though Ken insists that no one eats latkes every night of the holiday, I can support eating this for 7 more nights. (Even if my stomach will hate me.)

Author: Jen, via Ken
  • 3 large potatoes, grated and SQUEEZED
  • 1 sweet potato, grated
  • 1/4 a sweet yellow onion, grated
  • 3 eggs
  • 3 tablespoons flour (just enough for it to stick together when batter is squeezed into patties)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • canola oil
  • splash of olive oil
  1. Before you start, know you need to work fast, You don’t want the potatoes to gray and get gluey.
  2. It’s also key to have a hot pan and hot oil, so you may want to have that heating while you prep the potatoes.
  3. Wash, scrub and grate potatoes.
  4. Be sure to squeeze out the excess liquid, handful by handful.
  5. Add eggs, beaten, along with salt, pepper and the flour.
  6. Heat 1/4 inch vegetable oil, I used canola, in, preferably, a cast iron or other heavy fry pan. Temperature should be just below smoking, and sizzle when you drop water on it.
  7. Add potato batter by large spoonful and flatten it in fry pan with back of spoon. Cook til you see some light brown on edges, then turn, and cook til somewhat brown on second side.
  8. Remove from pan onto paper towels. We set the paper towels on top of wire racks used to cool cookies.
  9. Serve with applesauce, sour cream, and/or yogurt.



This entry was posted in 5 Wine Glasses, Dinner, Side Dish, Vegetarian and tagged , , . Bookmark the permalink.

One Response to Oh dreidel, dreidel, latkes

  1. Elizabeth says:

    These look so good! I love potato pancakes. (and I did not know Ken was Jewish!)

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