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Secret Ingredient Latkes for Hanukkah

Latkes/Potato pancakesLatkes/Potato Pancakes

EASY POTATO LATKES FOR HANUKKAH

Oil plays a significant role in the  story of Hanukkah — the small jug of oil that miraculously provided fuel for the Temple Menorah for eight days. It is a Jewish tradition to eat foods that reflect the significance of a holiday – such as matzoh on Passover, apple dipped in honey on Rosh Hashanah – and latkes for Hanukkah. For at least the last thousand years, Jews have traditionally eaten oily foods during this holiday.

I’m wondering if my webmaster, John, will be making a version of these.

Drain all moisture out of the frozen hash browns. And use a bit of baking powder for lift  – that’s the secret ingredient!

Ingredients:

1 very generous pound frozen hash brown potatoes, thawed and drained very, very well

Minced onion – go to taste – I usually use half of a small onion

2 eggs, lightly beaten

2 tablespoons flour

1/2 teaspoon baking powder

Salt and pepper – I used cayenne powder one time and black pepper the other

Olive Oil for frying

Mix everything together. Put 1/4 cup mounds of latke mixture in skillet coated with oil and heated, flattening out mounds with spatula. Fry until golden brown on each side.

TIP FROM RITA’S KITCHEN:

Swap out fresh potatoes for frozen. Be sure and wring out/drain all moisture from potatoes. They may discolor a bit but will look fine after frying.

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