holiday
eats
HOW TO MAKE LATKES
- 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. - 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. - 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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