Potato pancakes are an important part of Jewish cuisine in the United States and Europe. They can be served any time, but by tradition they are especially popular in the celebration of Hanukkah. Eating potato pancakes is not one of the mitzvot of Hanukkah; that is, it is not a fundamental part of the Hanukkah rituals, and has no explicit religious significance. However, Jews find it appropriate to eat foods cooked in oil during the festival that celebrates the miracle of the Temple oil. In Israel, where they are known as levivot (singular levivah), potato pancakes are familiar and well-liked.
INGREDIENTS:
- 4 large potatoes
- 1 medium onion
- 1 egg, beaten
- 2 tablespoons Matzo meal, corn meal, or flour
- salt to taste
- 2 tablespoons vegetable oil (for less oily latkes), or enough oil to fill the pan to about 1/4 inch (1/2 cm).
- applesauce and/or sour cream
- Peel potatoes and onion and grate.
- Optionally soak the resulting mixture in water, or squeeze it in a dishtowel, in order to remove excess starch.
- Mix potato and onion with egg, meal, and salt.
- Heat oil in a 10" pan over medium heat until it is quite hot.
- Drop 1-2 tablespoons of the potato mixture onto the pan per pancake.
- Turn once to allow both sides to fry. Allow 10-15 minutes total.
- Serve with applesauce and/or sour cream as a topping.
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