In case you need a latke recipe, here is Jurga's, and boy are they good! Simple and delicious, how can you go wrong with fried potatoes?
Fried foods are eaten at Hanukkah to remember the miracle of light. One vial of oil was found with oil that should last only one day, but the oil lasted a full 8 days.
- 1 pound potatoes, peeled
- ½ of a small onion
- 1 large egg, lightly beaten
- ½ teaspoon salt
- ½ to ¾ cup vegetable oil
- Sour cream and chopped dill for garnish
- Grate potatoes using the coarse side of a box grater.
- As they are grated put into a large bowl of cold water. After the final potato is grated, let sit in the water for another minute or so.
- While potatoes are sitting in the water, grate the onion.
- Drain the water off the potatoes in a colander.
- Squeeze as much moisture out of the potatoes as possible by spreading the potatoes and onion on a clean dish towel (flour sack towel works best, try not to use terry cloth) and rolling up jelly roll style and twisting.
- Put the potato-onion mixture into a large bowl and add the beaten egg and salt, mix well.
- Heat ¼ cup oil in a large frying pan (12") until shimmery hot.
- Drop large dollops of the potato mixture into the oil, flatten out a little, brown on one side, turn over and brown on the other side. Do 4 at a time so the oil stays an even temperature.
- Remove to paper towels to soak up some of the excess fat.
- Add oil as necessary and fry the second batch.
- Continue until all the mixture is cooked.
- Latkes can be kept warm by placing in a 250ºF oven, while frying the rest of the batch.
Makes 12-14 latkes.