Aren’t we having latkes for Christmas?” three-year-old Erin Oswald asks her parents. Bright and early on Christmas morning, she is searching for her favorite dish: a traditional Jewish dish of potato pancakes, or “latkes”. A year prior, Chanukah fell on the same day as Christmas, so Erin’s mother decided to make something traditional. Since then, it has become a tradition in the Oswald family. Every Christmas morning, they come together to work in the “potato sweatshop,” as Erin jokingly calls it.
“Usually I peel [the potatoes], we make dad grate them, and then somebody does the onions,” Erin told Spark. “Then we collude together to fry them”.
After the latkes are fried to a crispy golden-brown, they are placed on a plate and served with toppings. According to the family, it is less about the ingredients and more about these toppings.
“It’s really important that you have both applesauce and sour cream as toppings,” said Erin. “That way, you can have both your sweet and your savory latkes. And you can’t mix them, that’s cheating.”
Latkes are pancake-like patties with a crispy, golden-brown exterior and a thick, fluffy interior. Though they can be smaller in size, they are very filling and rich in flavor. During Chanukah, people make more fried food, like latkes, to symbolize oil. According to the Oswalds, it represents the story of a small amount of oil keeping the Temple’s menorah lit for eight days.
“Most people also have things like jelly donuts on Hanukkah,” said Erin. “Anything to symbolize the oil can work.”
According to Erin’s mother Barb, Passover is a good time for latkes because there are no rising agents.
The family also uses a specific bowl every year. According to Erin, the bowl was a wedding gift to her grandma in 1961. Barb and her mother used it when they made latkes, and now Erin and her mother use it to carry on the tradition.
“The recipe turns out a little different every time,” Barb told Spark. “I don’t usually measure, I just do the amount that feels right. Some people put matzoh mix and egg in them, which is how my grandmother and mother did it, but I modified the recipe.”
Latkes
Traditional latkes are fried in oil to commemorate the Jewish holiday of Chanukah. Bake or air fry at 375 degrees for about 20 minutes to make them healthier.
Recipe (makes 12-15 latkes) 3-4 large russet potatoes peeled and whole 1 large yellow onion, peeled and whole 3-4 Tbsp flour or matzoh meal 2 tsp salt, more for sprinkling after cooking 1/2 tsp pepper if desired 1 cup or more of canola or vegetable oil, for frying (about an inch of oil in pan). Applesauce and sour cream for serving
- In a large bowl, grate potatoes and onion using a box or flat grater, largest holes *grate potatoes in water so they do not turn brown, press all water out before adding flour.
- Add flour, salt, and pepper (if using) and mix well.
- Heat oil in pan to 350 degrees or until water sizzles when sprinkled on oil.
- Shape potato mixture into tablespoon-sized balls and flatten into pancake. Squeeze out as much liquid as possible. Thinner pancakes will be crispier, thicker chewier.
- Use spatula to place 1 pancake at a time carefully into hot oil.
- Cook about 4 min per side, flipping once with tongs when edges get brown. Cook time will depend on pancake thickness.
- When browned on both sides, transfer to plate lined with paper towels. Sprinkle lightly with salt to taste.
Enjoy with applesauce and sour cream.
