HAPPY HANUKKAH
You can not have Hanukkah without Potato Latkes! We only make these once a year and they are so delicious. Super easy to make, just a little time consuming but definitely worth the time.
5 lb bag of Yukon Gold Potatoes
2 large onions
1 Tablespoon salt
1/4 cup Matzoh meal (you can also use flour)
Preparation:
Using a food processor with both the bottom blade and top grater attachment on
grate two large onions and transfer grated onion to a large bowl. Next using the same attachments process 1/2 the potatoes and transfer to the same bowl with the onion. Lastly remove the bottom blade from inside the food processor and just use the top grater attachment to process the rest of the potatoes. You will now have 1/2 the potatoes as "mush" and half the potatoes shredded. In a large bowl add all the potatoes, onions and the rest of the ingredients and mix until well blended.
Heat a large skillet with about 1/2 inch of vegetable oil. (If you have more than one large frying pan you may want to use two to make the frying of the latkes go faster). I like to take spoonfuls of the potato mixture and squeeze out the extra liquid using my hands and place mounds of the potatoes into the hot oil pressing down lightly with the back of the spoon. Let potatoes get nice and golden brown on one side and then flip them over to brown on the second side. Once both sides are golden brown remove with spatula and place on paper towels to drain. Repeat this until all the potato mixture is used up. Serve hot!
You can store these in the refrigerator and reheat in the oven or air fryer. Latkes also freeze really well. Freeze in a single layer and then you can store in a ziplock bag in the freezer and just take out a few at a time and reheat in the oven or air fryer.
