Happy Hanukkah! The miracle of Hanukkah is all about the oil that burned for eight days when it was supposed to only last for one, and how it saved the temple in Jerusalem. We celebrate by frying everything and anything in oil and lighting the menorah for eight nights. So if you want some real latkes for Hanukkah, don’t be stingy with the oil. That’s the whole point!
4 russet potatoes
1 white or sweet onion
1/4 cup potato starch
1 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
Grapeseed or canola oil for frying
1) Wash and peel the potatoes and onion. Use a grater or food processor to grate the potatoes, then place them in a colander over a bowl or paper towel to drain the liquid out. You can also press the grated potato between two layers of paper towels to remove more liquid, which helps the latkes bind together. Once drained, place the potatoes in a large mixing bowl.
2) Peel and dice/grate the onion and place in the mixing bowl with the potatoes.
3) Add the baking powder, potato starch, salt, and pepper and mix well.
4) Pour one inch of oil into a frying pan and place on high heat for a minute or two. Once the oil starts to bubble, use a medium-sized ice cream scoop to place balls of the grated potato mixture into the oil, about 3-4 at a time.
5) Let the potatoes fry for about 2-3 minutes on each side, until they are golden brown, and be careful not to burn them. Flip them using a spatula since they are delicate and will break apart with too much pressure. When they are done, remove them from the oil and drain on a plate covered with a paper towel.
6) Serve them hot with lots and lots of applesauce!