Set-Apart Cooking | Latkes for Chanukah | Episode 4B

Join Rebbetzin Julie Berkson and Briana White as they show you how to make this traditional savory or sweet treat for Chanukah.

Recipe link https://mtoi.org/wp-content/uploads/2024/12/Latkes-Recipes.pdf
YMTOI Chanukah link https://ymtoi.org/parsha_pearls/chanukah-edition/

00:00 Intro
00:20 Step 1 - prepare the potatoes
05:13 Step 2 - getting ready for frying
06:07 Step 3 - adding to the potatoes
08:34 Step 4 - making the latke patties
09:09 Step 5 - frying the latkes
11:00 Step 6 - which topping would you use?

Latkes

Ingredients
2 ½ lbs. russet potatoes, peeled
1 medium yellow onion
1 ½ tsp. salt
3 large eggs
½ c. potato/corn starch
½ tsp. baking powder
Cooking oil of choice

Directions
On the large holes of a box grater or with a food processor, shred peeled and quartered potatoes and onion.
Place potato/onion mixture into a colander and squeeze out excess liquid using a cheese cloth or paper towels.
Transfer to a bowl and mix in salt, eggs, potato/corn starch, and baking powder.
Shape all your latkes before placing them into skillet to make the frying process go quicker. If needed, squeeze out final liquid and/or add more starch so that the latkes hold together.
In a large nonstick skillet, heat oil over medium heat (a few drops of water should sizzle when added). In batches, carefully drop latkes into oil, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed.
Place latkes on paper towels to soak up extra oil.
Serve warm with desired toppings listed below. Enjoy!
You can keep cooked latkes warm in a 250-degree oven until ready to serve.

Toppings
● Applesauce
● Sour cream
● Onions or chives (chopped)

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