Tonight I wish to feature, center stage, the heart of a Channukah meal.
This is a delectable morsel of food fashioned from shredded potatoes, diced onions, some eggs and bit of flour, sprinkled with salt and pepper. Variations of this basic holiday fare abound. My favorite creation involves green chiles, but I leave that for another occasion. Today we visit the plain variety.
Latkes are significant because they are fried in oil. The oil is a reminder of the eight days the Menorah burned in the temple on only one days worth of oil. And we all know that fried potatoes are the bomb.
First thing, we shred a pile of potatoes. I use about four pounds.
Be sure you put them in large bowl.
Dice up two small onions and add to the potatoes.
Add three eggs. These come from my chickens.
Then pour a half cup of flour over the potatoes, sprinkle with seasoning – salt and pepper (I add garlic powder too) and mix everything up in the bowl.
Spoon the mixture in a pan containing a thin layer of oil. Oil is the operative word.
Fry those babies until they are crispy then flip them over for the same treatment.
Crispy on both sides means they are cooked all the way through. Place on a plate.
These are served with sour cream and applesauce. Slightly sour and the sweet combine to lavish the palate with a delicious contradiction supported by a culinary staple – the potato.
Enjoy today’s little piece of heaven, we certainly will.