Latkes: Potato and Others

By Billa

It’s that time of the year again. Hanukkah’s coming and that means latkes to me.

The potato latkes I make are so simple that no recipe is required. Just grate some potatoes (I use 1 Idaho for 2 people), squeeze out as much liquid from the potato as you can, heat up a combination of about two tablespoons of vegetable oil and butter, and sauté heaps (around two tablespoons) of the grated potato for 5-7 minutes on each side, or until the latkes look done. That’s it. If you make them ahead of time, crisp them in the oven when you’re ready to eat. If you want to get fancy, mix some sour cream with horseradish and lemon juice and place a spoonful on each pancake. Top it with some lox, or salmon roe for a splurge.

So why do Jewish people eat latkes on Hanukkah?

The story goes that in 164 BCE, a devout Jew named Judah Maccabee and his followers, the Maccabees,  overthrew the Syrian Greek king who was trying to impose Greek customs and religion on the people of Israel. When the Maccabees retook the temple in Jerusalem, they cleaned it thoroughly and then they needed ritual oil to light its candelabra. They could only find enough pure oil for one day. But, miraculously, that oil lasted eight days. So, on Hanukkah, Jews celebrate the victory of the Maccabees by eating foods cooked in oil. But again, why specifically potato latkes?

Because in Eastern Europe Jews were very poor and potatoes were cheap, so they became the main ingredient in latkes.

So, the custom is to eat something cooked in oil, not necessarily potato pancakes. In fact, when I was a child in Israel, we celebrated Hanukkah by eating my mother’s freshly-made, fried in oil, donuts. So yummy!

Accordingly, when I tire of eating plain potato latkes, I combine other ingredients, depending on what there is in the house, and make other kinds of latkes. Here’s a couple that I made this week:

My Mexican Latkes

For 2

Ingredients

1 pound Idaho potatoes, peeled

1 medium avocado, peeled and mashed

1 egg, lightly beaten

2 tablespoons minced red onion

1 tablespoon minced pickled jalapeño

1 16-ounce can black beans, drained, rinsed, and mashed

2 tablespoons prepared salsa (I like mild), plus more for serving

Salt, to taste

2 tablespoons canola oil

Preparation

1. Grate the potatoes in a medium bowl.

2. Add the rest of the ingredients except the oil.

3. Heat the oil on medium and when hot, drop in the mixture, 1/4 cup at a time and flatten with a spatula.

4. Cook until golden, about 5 minutes, then flip and cook for another 5 minutes.

5. Serve hot with more salsa on the side.

These turned out to be hearty enough to serve as a main course, with a salad rounding the meal. They were flavorful and a little zingy.

I also happened to have an open jar of sauerkraut in the fridge and some mushrooms, two ingredients my Mom was fond of. I combined them to make a sort of Polish latke.

My Polish latkes

For 2

Ingredients

2 tablespoons butter

4 ounces white mushrooms, chopped fine

1/4 medium onion, minced

1/2 lb. Yukon Gold potatoes, peeled

1 egg, lightly beaten

2 tablespoons panko bread crumbs

3 tablespoons drained sauerkraut

2 tablespoons vegetable oil

Sour cream, for serving

Preparation

1. Melt the butter. Sauté the mushrooms and onions until the onions begin to turn brown. Place in a medium bowl.

2. Add the potatoes, the egg, the breadcrumbs, and the sauerkraut. Mix well.

3. Heat the oil over medium heat. Sauté two tablespoons of the mixture (flattened with a spatula) for about 5 minutes on each side.

4. Serve with sour cream on the side.  

I liked the way these ingredients came together and still remained distinct. You could still taste the earthiness of the mushrooms, the pungency of the onions, and the sourness of the sauerkraut.

In the fridge, I see some beets, leftover cooked carrots, and goat cheese. Hmm...I'm thinking more latkes for tonight's dinner.