For me, this season is about celebrating friendship and loved ones by creating rituals and intentional moments to be together. Food is almost always a key ingredient.
Latkes are an important part of my family’s holiday tradition. When I was a child, we held an annual Chanukah party with latkes as the centerpiece.
Sharing latkes with others brings my entire family immense joy. And so, this year, I spent this week making more than 100 latkes to serve to our staff and neighbors.
Latkes are simple at heart and, with a little culinary creativity, can be easily elevated to a crispy gourmet treat.
My favorite way to take latkes to the next level is by topping them with our award-winning California Apricot Honey Spread (or another one of our honey fruit spreads) alongside a spoonful of crème fraiche or sour cream.
INGREDIENTS
- Yields about two dozen latkes, multiply as needed.
- 1 pound russet or Idaho potatoes (about 3), peeled
- ½ yellow onion, peeled
- ¼ cup all-purpose flour, potato flour or matzah meal
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 egg
- Dash of white pepper
- Vegetable oil for frying
DIRECTIONS
- In a food processor or with a grater, grate potatoes and onions. Drain well.
- Add flour, salt, baking powder, egg and pepper to potatoes and onions. Mix well.
- Pour about ¼ inch of oil into a skillet and heat to medium high heat.
- Once hot, drop about ¼ cup batter in oil. Fry for about 1 ½ minutes or until the edges turn golden brown. Flip and cook on the other side for about 1 more minute.
- Remove from pan and place on a tray lined with paper towels.
- Serve immediately with California Apricot Honey Spread (or another one of our honey fruit spreads) alongside a spoonful of crème fraiche or sour cream.
