Latkes for Channukah (a.ka. Potato Pancakes)

Tonight is the first night of Chanukah – that’s pronounced CHanukah – like the gutteral sound you make when clearing your throat.  Most American’s call it Hanukah (like Ha in ha, ha funny).  Anyway you say it, when I hear either version, it makes me think of one thing… latkes, as in potato.  While I hate to admit it, around this time of year, I am pressed for it (time); and so I usually go for the boxed mix when making latkes.  Tonight however, I employed my 8 year old to peel some potatoes and whipped up my very own latkes, from scratch.  Grandma Annie would be proud.  They got a thumbs up from the whole family, so, I am sharing them with you!  You have another 7 nights left to try them out!  Enjoy!  Oh, and Happy Chanukah!

Potato Latkes

1/4 cup plus 1 tablespoon canola (or vegetable) oil

1 medium yellow onion, chopped

5 organic* russet potatoes – about the size of your fist (or my fist!)

1 egg plus one egg white, beaten

2 tsp kosher salt

pinch of fresh cracked pepper

3 Tablespoons of flour

1 teaspoon of baking powder

In a saute pan heat 1 TBS of oil and add the onion.  Saute over medium low heat, stirring occasionally, until soft and beginning to carmelize – about 5 minutes. Set aside.

Peel and cut up the potatoes and deposit into a bowl of cold salted water as you go.

Place the eggs in a bowl and beat.  Set aside.

Drain the potatoes from the bowl of cold water.  Add about 1/4 of the potatoes, sauteed onion, eggs, salt, pepper, baking powder and flour to the bowl of a food processor.  Pulse until combined.  Add the rest of the potatoes and pulse again until combined, readjusting the potato chunks if needed.  Transfer the mixture to a seive (strainer) and set over a bowl to drain off the excess liquid (you can just use the same bowl you used for soaking the potatoes while you were cutting them up).

In a large saute pan, heat about half the oil over medium heat.  Drop large tablespoonfuls of the potato mixture in the hot oil.  Flatten with the back of the spoon into 3 inch rounds.  Flip when the sides begin to brown and cook about 2 more minutes.  Transfer latkes to a plate lined with paper towels.  Add more oil to pan as needed and continue to make the latkes with the rest of the potato mixture.  You can keep the latkes in a warm oven set at 200 degrees (nobody likes a cold latkes – and be sure to transfer to a heat proof platter and remove the paper towels).  Serve with applesauce.

Makes 12 -14 three inch latkes.

*I suggest organic potatoes because conventionally grown potatoes have a high pesticide residue.  Potatoes are part of the “dirty dozen.”  You can google “dirty dozen” to find which produce is currently on the list.  You may also want to check out the “clean fifteen” which is produce that has a low pesticide residue, and onions are among them.