For Hanukkah this year, we are celebrating with Grandma’s traditional potato latkes, but with a (slight) healthy twist. Nosh on this!
- Whole wheat matzo meal
- Vegetable oil
The quantity will change per the size of your group (duh), but we used 2 russet potatoes, 1 small yellow onion, 1/4 cup of matzo meal, and 2 egg whites (instead of 1 egg).
First, using a thick cheese grater, grate your cleaned and peeled potatoes into a mixing bowl. Grate in your onion.
Add the matzo meal and eggs to the bowl, sprinkle in some salt and pepper, and mix it all together into a well-combined mush.
Heat up an iron skillet (or sauce pan if you don’t have one) with about 1/4″ of vegetable oil. Once the oil is nice and hot, scoop up a spoonful of your latke mush, and add it to the skillet. Careful – the skillet will spit hot oil! You can probably fit about 4 – 5 potato pancakes in the skillet at a time.
Season your latkes some more while they are cooking. We used paprika in addition to salt and pepper, and it was bomb.
Once the bottom side of your latke has become brown and crispy in the oil bath, flip it over for an even tan. Add more oil if they start to burn. Once the fritter is crisped to your liking, place it on top of a paper towel-lined plate. The towel will absorb some of the excess oil and prevent your latke from sogging.
Try skipping the sour cream and serve your latkes with some apple sauce, like we did. The salty latke + sweet sauce = SO GOOD!