Today, I’d like to introduce you to a guest. She is an extremely talented cook, which comes in handy since she’s routinely feeding the nine people who call her house home. She and her family are gearing up to celebrate Hanukkah, so she’s agreed to share one of her favorite recipes with us. Meet my sister, Jennifer! My name is Jennifer and I have not only followed Staci’s crafts on her blog since she started, but since I’m her sister I’ve pretty much followed her crafts my whole life. So naturally, I was really excited when she asked me to guest blog for the first day of Hanukkah!
There are lots of fun things our family does for Hanukkah. We play dreidel, light the menorah, decorate with snowflakes, exchange gifts and learn about the story of Hanukkah. But the thing we spend the most time on by far is the food. Traditionally, this is a time for foods fried in oil (hey, nobody ever claimed Hanukkah food was healthy!). We have a few dishes we like to prepare during the week, but at our house it’s not Hanukkah until I have made latkes – and there are never leftovers!
I first made latkes about five years ago. I followed recipes but never found one that had a great texture, so I ended up making up my own. I really like the texture of the shredded potatoes mixed into mashed potatoes. Here’s what I came up with:
4 C. Mashed Potatoes (it helps if you already have leftovers – I use Russets)
2 Large or 3 Medium Yukon Gold Potatoes, shredded
½ Medium Yellow Onion, shredded
2 Large Eggs
1 C. Italian Seasoned Bread Crumbs
Mix all these ingredients together thoroughly in a large bowl. Using a ¼ cup measure, scoop mixture and form into flat patties. Heat ½ cup olive oil in a cast iron skillet over medium heat for about five minutes. Depending on the size of your skillet, gently lower three to five patties into the oil. Cook for about four to five minutes until golden brown. Flip and cook for another four to five minutes on that side. Remove from skillet and drain on paper towels. You will need to add about two more tablespoons of oil after removing each batch of patties. This recipe will make about 26 latkes. It can easily be cut in half, but I could never get away with that at my house. We like to serve our latkes with applesauce and sour cream. If by some crazy twist of luck you end up with leftovers, they can be stored in the refrigerator for three or four days and heated up in the microwave or oven. Enjoy and Happy Hanukkah!