MADISON (WKOW) -- Hanukkah has become a time for families to celebrate together by lighting a home 'menorah', playing 'Dreidel' and sharing holiday foods, including the traditional 'Latkes'.
On Thursday, Mushie Matusof with Chabad of Madison stopped by Wake Up Wisconsin to share a traditonal Hanukah recipe.
Crispy Potato Latkes
1/2 an onion
2 tbsp. oil
3 tsp. kosher salt, divided
1.5 lbs. Yukon Gold potatoes
1/4 cup flour
Oil for frying
1. Dice the onion and sauté it in 2 tbsp. oil and 1 tsp. salt until golden.
2. Grate the potatoes (by hand or in a food processor). Immediately transfer the grated potato to a bowl of cold water.
3. Place the eggs, flour, fried onion and 2 tsp. salt in a separate bowl. Drain the grated potato,
add it to the rest of the ingredients and mix immediately.
4. Heat 24 tbsp. of oil in a frying pan, over medium heat. Test the oil by dropping a tiny bit of
the mixture into the pan. When the oil sizzles upon contact, it is ready.
5. For uniform latkes, use a 1/4 cup measuring cup. Scoop the batter and gently drop it into the oil.
Press down gently with the back of the measuring cup to flatten. Fry 2-3 minutes until golden, then flip the latkes and fry 1-2 minutes on the second side. Repeat until all the mixture has been fried. (You will need to add more oil to the pan every couple of batches.)
Yields: 16 latkes
• Add a small piece of carrot to the oil you're frying in. When the carrot starts to looks shriveled and brown, replace it with a fresh piece. The carrot helps absorb the burnt taste from the oil, and you can keep frying for longer without changing the oil. • Use Yukon Gold potatoes—they oxidize much slower than other potatoes, and your mixture won't turn grey or brown. • Most latke recipes call for raw onion, but I like to fry them off first to give the latkes more flavor. • For a slightly lighter, healthier version, replace about 1/3 of the shredded potato with shredded zucchini. • It's hard to salt to taste when you're dealing with a raw potato and egg mixture. Make the batter, fry your first few latkes, then taste them and adjust the seasoning of the remaining raw batter as needed.