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!
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.