Time for Latkes

Friday is Channukah so it's time for everyone to dust off their potato latke recipes for the annual celebration of the Feast of Lights.

I have two recipes.  One is a classic potato latke, just like my grandmother made, which we always serve on Channukah (and during the year, often with scrambled eggs with Lox and onions, for brunch or supper).  Ther other is a fancier version, which we usually make up in mini form, to serve as a first course or cocktail party hors d'ouerve, topped with creme fraiche or sour cream and a bit of caviar (anything from the real thing to the much cheaper salmon eggs from the little jar in the supermarket).

Classic Potato Latkes (just like Granny's)

Peel 3 large Russet Potatoes, cut into eighths, and drop into a bowl of cold water
Peel and cut a medium onion into chunks

Put the onion into a blender with 3 eggs (we use the Eggbeater equivalent).  Buzz to puree the onion.

Add the potatoes, in batches, pureeing each batch.

Place the mixture in a bowl and add 1/4 cup matzoh meal or flour, salt, and pepper, and mix well.

Heat 1/2" of vegetable oil in a large, deep frying pan.

When a drop of water sizzles in the oil, drop in the latkes by large spoonfuls (I use my smallest cooking spoon, which is about 1.5 tablespoons; you're looking for a 3" latke.)

Cook until crisp on the first side (don't bother them while this is happening), turn and cook the second side (this doesn't take as long).

Drain on paper towels and keep warm in a low oven until all are ready.

For Channukah, we'd serve these as part of a dinner that includes a brisket in onion and carrot gravy, cooked with red wine.

Vegetable Latkes with Sour Cream and Caviar

Shred a red onion, a big handful of parsley, a carrot, and a zuchini with the shredding blade of the food processor.

Peel two Russet potatoes and cut into chunks.  Puree in the blender with 2 eggs.

Mix the potato mixture and the shredded vegetables and season with salt and pepper.  Add 1/4 cup Matzoh Meal or flour and mix well.

Heat 1/2" of vegetable oil in a large, deep frying pan.  When a drop of water sizzles in the oil, put in the mixture by small spoonfuls (you're looking for a 1.5" to 2" latke) and cook until crisp on the first side.  Turn and cook on the second side.

Drain on paper towels and keep warm in a low oven until all the latkes are ready.

For a first course, we'd serve three vegetables latkes, each dolloped with creme fraiche or sour cream and topped with a tiny spoonful of caviar.  You can substitute a twirl of smoked salmon.

For hors d'ouerves, arrange the latkes on serving platters and top with sour cream and caviar or smoked salmon.

And have a happy Channukah!