Latke

Latke, or potato pancakes, while great anytime, are particularly popular during Hanukkah. Given the prominence of tradition in Judaism, my suspicion is that most families have a recipe handed down through generations; a suspicion borne true by the number of recipes that pop up when searching. With the exception of the ham I used, I felt inclined to marry Jewish tradition to brunch tradition, and did latke Eggs Benedict. Here’s how to make the latke.

INGREDIENTS

1 lb yukon gold or russet potatoes, shredded
1 small onion, shredded
1 large egg
2 Tbsp flour
1 tsp kosher salt, but adjusted to taste
a light, neutral oil for cooking

DIRECTIONS

Peel the potatoes and onion, and coarsely shred them using a food processor or hand grater.

Put the shredded potatoes in some cheesecloth or thin towel and squeeze out as much liquid as possible. The drier the better.

Add the shredded potato and onion to a bowl, followed by the whisked egg, flour, and salt. Toss until evenly combined.

Preheat a pan over medium-heat with oil. Place a spoonful of the latke batter into the pan and press it with the back of the spoon to flatten it.

Turn the latke over as soon as its golden. Fry on the other side. Repeat until you run out of batter. Serve immediately and enjoy while they are still crispy!