Last year for Hanukkah, Adam and I headed out to my mom’s house, and I told you all about how she’s the latke queen.
This year, instead of heading to my mom’s house for Hanukkah, we went instead to a wonderful Hanukkah party hosted by Adam’s mom and stepdad in Northwest Indiana and I was given one task: make the latkes.
I called the Queen, and got instructions. I guess I could’ve just read my blog post from last year, but that would’ve been far too easy. My mom reminded me of a few essential things when making any potato latke (that is, if we want them to taste like hers, which of course, we do):
- Use starchy potatoes like Russetts
- The number of onions depends on how strong the onions are, but err on the side of more onion (sorry Biz!)
- The potato shreds will exude a TON of liquid. Really, a TON. Don’t worry and keep draining as you cook.
- The potato shreds WILL turn pink while you work. Don’t worry!
I was nervous all day while cooking. These were to be THE latkes at the party, and it’s just not Hanukkah without latkes. So I set to work. I shredded and grated, mixed and drained, and fried. And fried more. And kept frying. I swear I won’t have to moisturize for weeks.
They looked right…
They certainly smelled right. I thought they tasted right, but the true test came later. Upon warming in the oven and serving at the glorious party (I’m just realizing now that my photos do not even come CLOSE to doing the food spread justice) the pretty Hanukkah tray was soon empty.
My mom came up to me a few minutes after sitting down and gave me a hug and officially dubbed me “The Latke Princess.” I was as proud as I’ve ever been of something I’ve cooked because I KNOW I did it right!
The Queen’s Latkes
Makes about 45 latkes
- 5 lbs russett potatoes, washed
- 3-4 small yellow onions
- 4 eggs
- 1/2 c. all purpose flour
- 2 tsp. salt
- 1 tsp. pepper
- oil for frying
Using a food processor (or hand grater if necessary) grate the potatoes and place in a large colander. When all the potatoes are grated, place the colander in a large bowl, place a plate on top of the shreds and weight the plate down to help press as much water out of them as possible. Then, grate the onions and mix them into the potatoes. Then, mix the flour, eggs, salt and pepper into the mixture. Heat about 1/2″ of oil in a large frying pan. When the oil is hot (not smoking) spoon small spoonfuls of the mixture into the oil. Cook about 5 minutes on each side, then remove and drain on paper towels.
I lined them up on a baking sheet for easy reheating at our destination. Let’s just say the car smelled amazing!
Upon arriving at the Hanukkah party, we lit the menorah…
We feasted on deli sandwiches, latkes, hot dogs, baked beans, baked brie, and dips and veggies, and of course the latkes. Then came the dessert. The stars were the homemade treats: Pineapple Upside Down Cake by the Father-In-Law:
And delicious coconut chocolate chip macaroons made by Adam’s sister!
It was a wonderful Hanukkah party celebrated with family, friends, and good food… I’m truly grateful to have such amazing people in my life!!