Latkes (or Ejjeh Potato)

by Stephanie

You didn’t think we’d get through eight days of Hanukkah and not post a holiday recipe for you, did you?

We actually eat ejjeh potato all the time, not only on Hanukkah. It’s a delicious and easy food to make for the beach on a summer Sunday afternoon. They also make great leftovers, so make extra and take some for lunch in a sandwich the next day.

Because latkes are fried, they are a customary Hanukkah food. On these eight days, Jews load up on oily foods to remember the miracle of the oil. These latkes are different than the Ashkenaz version, which you probably see more often. These are more like home fries. They’re soft in the middle and really deliciously crispy on the outside.

You should definitely make these tonight. They’re cheap (I bought all the ingredients for $2.61 today), easy, and most of all, really taste good! Plus, you’ll impress your friends. No time during the last few days of the holiday? Make them whenever!

Ingredients:

  • 3 red potatoes
  • 1 large russet potatoes
  • 1 medium onion
  • 1 tablespoon flour
  • 2 eggs
  • Oil to fry
  • Salt and pepper

Directions:

1. Get the oil hot! Put over medium heat and stick a thermometer in it. Wait for it to reach 350 degrees. While it’s heating up, do the next steps…

2. Grate the potatoes and onions. You can do this in a food processor with the shredding attachment, but you can also use a salad shooter or a box grater.

3. Squeeze out all the water. I do this by grating into a sieve, then pressing down on it, and then taking the potatoes and onions and actually squeezing the water over the sink. If you have time, you can grate the onion and potatoes and then put them in a sieve with a weight over them. Let that sit for a couple of hours.

4. Mix 2 eggs, flour, salt, and pepper with the potato and onions.

5. Take spoonfuls of the mixture, flatten, and drop into 350 degree oil. Do in small batches (too much will decrease the temperature of the oil and you’ll get soggy latkes!), 2-3 minutes on each side.

6. Flip!

7. Take out and drain on paper towels. Sprinkle with flaky salt.

8. Serve with syrian cheese and pita bread in a sandwich, tomatoes, apple sauce or just plain.