Latkes!

Happy Hanukkah from the Gambuto Kyrkostas Family! I swear I’m Jewish! Here’s my recipe for basic latkes so you can celebrate the Festival of Lights properly. Makes about 8 latkes. Here’s what you need:

NGREDIENTS
2 large Idaho potatoes, roughly peeled
1 large yellow onion
2 Tsp salt
1/4 cup panko, matzo meal or breadcrumbs
2 eggs
Enough avocado or vegetable oil for lots of frying

INSTRUCTIONS
1. Grate potatoes and onions
2. Line a large bowl with a clean dish towel. Transfer grated onions and potatoes inside towel and ring out all the moisture from them! This will take some elbow grease. Transfer dried onions and potatoes to a separate bowl and set aside excess water.
3. Mix potato and onions with eggs, panko and salt until fully combined and batter is binding (you pick up a clump and it doesn’t fall apart). If not binding add another egg and/or more panko.
4. Back to that excess potato onion water! Carefully drain off the water so there is just potato starch left in the bowl. Add to latke batter and mix.
5. Heat 1/4 inch oil in a large pan. Use a tiny bit of batter to test if it’s hot and ready to fry. Once ready, fill a 1/3 measuring cup with latke batter and then carefully plop it into hot oil. Smash it down using a spatula and repeat being sure not to overcrowd the pan. Cook until golden brown, about 8 minutes but will depend you your stove, then flip and cook until the other side is also golden brown. You may need to move them around a bit Add more oil as you fry as the latkes will absorb it as they cook and you want to make sure you have 1/4 inch at all times for even frying.
6. Once latke is nice and fried place in paper towel lined plate to drain excess oil. Eat immediately or transfer to wire rack lined baking sheet and keep warm in 250F oven.
7. Serve with sour cream (#teamsourcream)
L’chiam!