by Midwest Mom

Created on: May 31, 2008   Last Updated: August 10, 2009

Potato pancakes, also known as latkes, are pan-fried cakes of grated potato and onion. They are the quintessential Hanukkah (Chanukah) food. The significance is that they are fried in oil, representing the holiday's miracle oil. Howard Bender, one of the owners of H. P. Schmaltz & Co. deli in Naperville, Illinois, makes latkes not only at Hanukkah but year-round.

"Our jumbo latkes are made right here in the store," says Bender. "Our recipe is based on the one my mother served when I was growing up. I'd say we prepare well over 1,000 latkes in the Hanukkah season.

"Latkes are quite labor intensive, with lots of grating and chopping, so people prefer to buy them and then reheat them at home," Bender says. "Plus we have a really great recipe!"

H. P. Schmaltz's Latke Recipe:

Ingredients:
5 large potatoes
1 medium yellow onion
1 large egg
1 teaspoon salt
1/2 teaspoon white pepper

1/2 teaspoon lemon juice
1 tablespoon matzo meal or all-purpose flour
1 teaspoon baking powder
vegetable oil (for frying) or a mixture of vegetable oil and schmaltz (fat)

Cooking method:
1. Grate half the potatoes. Transfer to strainer and press potatoes to remove as much liquid as possible. Chop the onion fine.
2. In a blender grind the other half of the potatoes and the egg, salt, pepper, lemon juice, matzo meal and baking powder.
3. In a bowl mix in the grated potatoes and onion with the blended potato mixture.

Heat oil in a deep fry pan.

4. Drop about 2 ounces of the potato mixture into the pan for each pancake.
5. Fry over medium heat for about 4 to 5 minutes on each side, or until golden brown and crisp. Turn carefully with 2 spatulas so oil does not splatter.
6. Drain on paper towels.
7. Before frying each new batch, stir potato mixture.
8. Serve with applesauce or sour cream

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