There is one food staple we need a lot of during Chanuka besides oil and it’s potatoes. In our household they tend to be a little more work because we grow our own. Homegrown potatoes tend to keep better for us if they are air dried rather than scrubbing them clean for storage.
Therefore, we still need to clean them as we need them. Flicking off larger dried mud before placing them in a sinkful of water expediates the process. Our potato scrub brush definitely gets a good workout at Chanuka when the traditional dish of latkes ( potato pancakes) is a must. This year I tried a new recipe called Apple Latkes that still uses potatoes but it also uses, yes, you guessed it, apples.
I’ve included the NY TIMES recipe if you want to try them.
6 T sour cream or Greek yogurt
¼ t ground cinnamon
½ t maple syrup
2 Golden Delicious apples, peeled & cored
1 lg russet potato, peeled
1 med yellow onion, peeled
⅔ c all-purpose flour
3 lg eggs
2 t kosher salt
1 ¼ t baking powder
½ t black pepper
Olive oil for frying
- In small bowl, whisk together sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use. (I switched this step to #2)
- Coarsely grate apples, potato and onion. Put mixture in clean dish towel and squeeze to wring out as much liquid as possible. I used a strainer first so it could drip while measuring out other ingredients and letting oil heat up. Then, I hand squeezed it.* For the crispiest pancakes, you want the least moisture.
- Put the mixture in large bowl, add flour, eggs, salt, baking powder and pepper, and mix until flour is absorbed.
- In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until second side is deeply browned, another 2 to 3 minutes. Transfer latkes to a plate lined with paper towels to drain.
- Repeat with the remaining batter. Serve with toppings.
I like making them ahead. You can freeze them/ leave in fridge overnight. Before serving preheat oven to 350 and let latkes cook and brown ~ 10-15 minutes more. Keep an eye on them.
This year these have been served with 4 topping possibilities.
Yogurt/ Sour Cream with Maple Syrup and Cinnamon
Cranberry and Raspberry Jam
Sour Cream with Chives