True story. I love Hanukkah. I love it so much that last year, I made latkes for like 85 people by hand. Fine. That was a semi-true story -- it was more like 15 people...but still.
Either way, they were delicious. And I'm doing them again (this time with a food processor, because I don't have a death wish).
Here's how to make the tastiest, crispiest little Hanukkah goodies in the land:
Ingredients Yields about 3 dozen
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to the mission of the Houston Press. Make a financial contribution or sign up for a newsletter, and help us keep telling Houston’s stories with no paywalls.
Support Our Journalism
Use a food processor (or box grater if you seek pain) to coarsely shred the potatoes and onion.
Place the shredded potatoes and onion in a dish towel, cheesecloth or colander to strain as much water as possible from the mixture. Squeeze, squeeze and squeeze again! This is important for texture and that perfect crunch.
Place in a large bowl and mix with eggs. Stir in flour and baking powder until incorporated. Season with about 3 tsp Kosher salt and 1 tsp freshly ground black pepper.
Heat oil in a large skillet until oil is shimmering. Drop spoonfuls of potato mixture into pan and use spoon to flatten. Cook, turning once, until latkes are golden brown and crisp, about 1-2 minutes per side.
Drain on paper towels to remove excess oil and set on a baking rack. Place in a 250 degree oven to keep warm and crisp until ready to serve.
Sprinkle with salt and serve these wonderfully crisp, flavorful potato pancakes with apple sauce, sour cream and chopped chives... preferably on a giant dreidel platter that, to this day, remains your favorite Target purchase ever.