Traditional Hanukkah Latkes (Israel)
Since the Middle Ages, latkes, or potato cakes – in some form or another – have been an important part of Hanukkah tradition. Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the Holy Temple in Jerusalem.

Latkes – also known as levivot in Hebrew – make a wonderful side dish and excellent appetisers. Make them smaller and top them with sour cream and caviar, shrimp, barbecue pieces or cheese crumbles and minced fresh herbs.
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Other dishes enjoyed as a part of this tradition include fried donuts and fritters. Hanukkah gelt, small chocolate coins, are given to children by relatives. Ensure you read the notes below – there are some important tips. Makes 24 – 28 Latkes

Latkes

INGREDIENTS:    ​

• 2 1/2 to 3 pounds (1 – 1.5 kg) potatoes
• 2 onions, peeled
• 3 large eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 to 3/4 cup all-purpose (plain) flour
• 1 cup canola oil, for frying
• Applesauce, or sour cream, for garnish

​METHOD:

1. Line a platter or plate with paper towels and set aside. 
2. Peel the potatoes. Place them in a bowl and add enough cold water to cover, so they won’t turn brown. When ready to prepare the latkes, drain the potatoes.
3. Place potatoes and onions in a food processor fitted with a knife blade (also known as the s-blade). Pulse until smooth. If you don’t have a food processor, use a box grater. Drain the mixture well.
4. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, and pepper, and mix well.
5. Add enough flour so that the mixture holds together.
6. Pour the oil into a large, deep, frying pan for shallow frying. Heat the oil over medium-high heat.
7. Carefully drop 1/4 cup (32g) of the potato mixture into the hot oil. Flatten the pancake slightly so the centre will cook. Repeat with additional batter, taking care not to crowd the pan. 
8. Fry for several minutes on each side until golden brown and cooked through. 
9. Transfer to the paper towel-lined platter to drain and continue frying the remaining latke batter in batches. Serve immediately with applesauce or sour cream if desired. 
10. Suitable to freeze.

Notes

• After processing the potatoes and onions, place the mixture in a wire mesh strainer over a bowl and press out as much moisture as possible. To remove even more moisture, put the mixture in a clean kitchen towel and wring it.
• At the bottom of the liquid you drained will be a layer of white starch. Once it has settled, pour off the water and add the white starch back into your potato mixture.
• To test the oil for temperature, add about 1 teaspoon of the potato mixture to the pan. If it sizzles straight away, the oil is ready.
• Keep the latkes warm in a preheated 200F/100C oven while making subsequent batches.
• For gluten-free latkes, replace the flour with potato starch, rice flour or arrowroot flour.
• For extra colour and flavour, stir about ½ cup of finely chopped green onions into the mixture before frying.
• Try other garnishes such as tzatziki, fruit chutney, onion jam, sliced avocado or Greek yoghurt.