Food Network Magazine - (12)December 2020

holiday

eats

HOW TO MAKE LATKES

1. Peel 2 large russet potatoes; grate the potatoes and 1 small onion on the large holes of a box grater.
   Transfer to a large colander set over a bowl. Season with 1 teaspoon salt and ½ teaspoon pepper. Using
   your hands, firmly squeeze the mixture to remove as much liquid as possible. Blot dry with paper towels.


2. In a large bowl, stir together the grated potato mixture, 1 beaten egg and ⅓ cup matzo meal or flour; stir
   until combined. Form into tightly packed 2-inch pancakes and place on a paper towel–lined baking sheet.


3. Heat ¼ inch rendered chicken fat or vegetable oil in a large nonstick skillet over medium heat until
   shimmering. Working in batches, fry the latkes until golden brown and crisp, 3 to 4 minutes per side.
   Remove to a rack set on a baking sheet and sprinkle with salt. Keep warm in a 250 ̊ oven.

Have some fun with Hanukkah latkes

this year: Add toppings!

Festival of

LATKES

RECIPES BY STEVE JACKSON

SPICY

RICOTTA

Heat honey with a pinch

of red pepper flakes. Top

the latkes with a spoonful

of ricotta and drizzle with

the spicy honey.

FENNEL-APPLE

Toss thinly sliced fennel and

julienned apple with

lemon juice and olive oil;

season with salt and pepper.

Pile on the latkes and top

with fennel fronds.

GIARDINIERA

Pile chopped drained

giardiniera on the latkes

and top with small

slices of beef salami.

76 FOOD NETWORK MAGAZINE ●DECEMBER 2020

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