Latkes are pretty much mandatory at Hanukkah time. Served with applesauce or sour cream, the first four hundred always taste great. After that you are totally on your own.
Hanukkah is actually a less important Jewish holiday than say Rosh Hashanah or Yom Kippur. Somewhere around 165 BCE -ish during the reign of Alexandar the Great, a successor dude, Antiochus number 4 lost a battle to Judah Maccabee and his buddies. The temple destroyed, there was only enough (olive) oil to keep the menorah lit for one single night. But instead the oil kept the menorah going for eight days and nights thus the Hanukkah miracle. The eight days of Hanukkah is commonly referred to as the festival of lights.
Not only do we light the menorah for eight nights, but in more modern times than say 175 BCE, we eat foods cooked in oil. Like latkes.
I’ve written about our old-timey family Hanukkah parties that you might find amusing (since only 5 people read that last year) – you can find that here. It includes a recipe for giant latkes that are more traditional and sure to generate that infamous latke-coma.
This year we decided to remake the latkes into something a little bit more edgy and slightly healthier but tasty. These bite size, kid friendly latkes use red potatoes which are a little less starchy. We also used red onion just to match the red veggie theme.
Turned out to be a great idea. They were fabulous and we ate them all in one sitting. No latke coma. And now these are our new favorites – little red latkes.
Happy Festival of Lights!
|Hanukkah Collection: Mini Red Potato Latkes, Gluten Free||
- 3 large-ish red potatoes (about 1.5 pounds total, more or less)
- 1 red onion (about 6 oz.)
- 2 large eggs
- 50 grams GF flour (about equal mix of brown and white rice flours)
- 1.5 teaspoons kosher salt
- ½ teaspoon black pepper
- High heat vegetable oil (peanut or canola)- enough to keep ¼ inch in the fry pan at all times
- Apple Sauce (on top)
- Sour Cream or Crème Fraîche (on top)
- Chopped Fresh Chives for sprinkling on top (optional)
- Preheat oven to 200 degrees. Line a baking sheet with paper towels or brown paper to soak up the oil.
- Shred the potatoes and onion together into the food processor. Spoon mixture into a bowl and give it a turn or two to mix well. Take half and pulse in food processor again with cutting blade this time. Mix with the grated portion and place in a clean towel and squeeze out the excess liquid. You can use your hands or a clean kitchen towel, but get as much liquid out as you can.
- Place the dry potato/onion mixture into a bowl and add in the remaining ingredients and stir well. Use a generous tablespoon scoop for each pancake and fry in the heated oil (the oil should be about 350 degrees). About 6-8 pancakes fit in a 12 inch pan at one time.
- Cook until lightly brown and flip over. Cook until medium brown and flip again to finish browning first side (they cook through better that way). It might take up to 5 minutes or so to thoroughly cook the potatoes – so make sure the heat is just right to not burn the outside.
- Place cooked latkes on a paper or paper towel lined baking sheet in an oven set on low heat (to keep them warm).
- Serve with applesauce and/or sour cream or crème fraîche and prepare to swoon. Sprinkle with chopped chives (optional).
- Keep the Tums handy if you manage to eat more than 400 (and you will because they are that good).