Latkes
Description
Latkes are a dish that is traditionally consumed in Jewish-American homes to commemorate the holiday of Hanukkah. Jewish cultures around the world eat fried foods to commemorate the holiday; the oil used for cooking is meant to symbolize the miraculous nature of a the oil that kept a sacred lamp burning for eight days, instead of one. It is believed that latkes originated in Italy as cheese pancakes that were fried in olive oil or butter, but as the tradition of latkes spread to Central and Eastern Europe, the recipe changed. In these latter parts of Europe, schmaltz was the cooking fat of choice, leading to the necessity to adapt he recipes to adhere to Jewish dietary laws. The mixing of meat and dairy (animal fat is considered meat in Judaism) is not kosher, which led Jews in Central and Eastern Europe to make latkes from root vegetables, like turnips, or rye and buckwheat flour. In the event that the latkes were fried in butter instead of schmaltz, latkes were often served alongside sour cream, which is one of the classic modern-day pairings for latkes. The other classic pairing with latkes is applesauce, which was served alongside latkes that had been fried in schmaltz, to prevent the forbidden mixing of meat and dairy products. By the mid 19th-century, Ashkenazi Jews began making latkes with potatoes, which quickly became the affordable staple crop of Europe. As waves of Eastern European Jews immigrated to the US in the late 19th and early 20th century, they brought their tradition of latkes along with them. In America, it became common for latkes to be served with both sour cream and applesauce, thanks to the prevalence of vegetable oil (the use of vegetable oil prevented any aforementioned conflicts with Jewish dietary laws). Today, latkes remain an integral part of Jewish-American cuisine that reflect a rich and fascinating history.
Ingredients
2 medium russet potatoes, peeled
½ medium onion, sliced thin
1 large egg
¼ cup bread crumbs (40 g) - ideally gluten free or matzo meal or crushed crackers
1 tsp (6 g) kosher salt
Canola oil, for frying
Sour cream and applesauce, to serve
Preparation
Using a mandoline, or simply a knife, cut the potatoes into thin slices, resembling potato chips. Then, stack 4-5 slices of potato on top of each other, and cut them into thin matchsticks with a knife. Add the potato into a bowl with the onions, add the salt, and mix thoroughly with your hands. Allow this mixture to sit for 20 minutes so the salt can draw out the excess moisture.
Using a cheese cloth, or just your hands, squeeze the excess liquid from the potato & onion mixture, and discard. Add the egg and breadcrumbs, and mix to combine. If the mixture is too wet, feel free to add excess breadcrumbs. Heat 1 cup of canola oil in a nonstick or cast iron pan over high heat. Once the oil is hot, add a spoonful of the latke mix at a time, and cook for about 2 minutes on each side. When the latkes are golden brown, transfer to a plate lined with paper towels to drain. Serve immediately with a side of sour cream and applesauce.
Notes
Feel free to grate the onion and potato on the large holes of a box grater - this is the more traditional (and easier) preparation. I like the texture better from larger slivers of onion and potato, but feel free to try both preparations to see which you prefer.
I had the best results using gluten-free breadcrumbs, made from potato starch, in this recipe.