We hope you’ll join us in the kitchen tomorrow as we prepare for this year’s Chanukah dinner on Friday, November 29. We’re going to need lots of latkes!
We’ll be in the kitchen from 9 a.m. to 1 p.m. Come for the morning, come for just an hour, but come and help us build a mountain of latkes!
If you can’t make it tomorrow, here’s the latke recipe we’re going to be using, so you can make your own at home for the holiday …
- 5 Potatoes
- 2 tsp Diamond Kosher Salt
- ¾ cup Flour
- 3 eggs
- 1/3 cup Mazoh Meal
- 1/3 cup Applesauce
- Pinch Baking Powder
- 1/3-1/2 cup chopped onions
- ½-1 tsp Pepper
- Obtain large bowl or two of cold water
- Peel each potato and drop in bowl of cold water
- Grate each potato and immediately drop grated potato back into cold water
- Allow grated potatoes to sit in water for 1-2 hours until water is rosy pink (allowing starch to drain from potatoes, you could even change the water once during the 1-2 hours if the water get very dark. This will allow more starch to separate from the potato shreds.)
- Thoroughly squeeze all water from potatoes and mix potatoes and all other ingredients (except Crisco) in a large dry bowl
- In a large deep frying pan, heat enough Crisco to create a level of ½ an inch once melted (add more Crisco as needed while cooking to maintain ¼ to ½ inch level)
- Drop large spoonfuls of mixture into oil and slightly flatten to form pancakes
- Cook until golden brown on each side and serve immediately
If making ahead of time:
Place hot cooked latkes between brown sheets of grocery bags in a disposable tin pan, cover with foil and freeze while still hot.
When ready to eat, place latkes on a cookie sheet in a single layer and cook at 450 degrees, approx. 5-10 minutes until hot and crispy. Serve immediately.
Serve with applesauce and sour cream on the side. Enjoy!