latkes for hannukah

Growing up, my absolute favorite food was a potato (followed by a close second of ice cream). I was obsessed with mashed potatoes, baked potatoes, potatoes au gratin.....seriously, anything potato.

I looked forward to Hannukah every year because it meant latkes for dinner, which are basically fried potato pancakes of wonderfulness. Plus there was that whole 8 days of gifts thing too. (I was officially informed that I graduated out of the 8 days of gifts this year. I think it's the whole being married thing. Tear.)

Fun fact: did you know there is no wrong way to spell Hannukah? You can spell it starting with a "C" (Chanukah), with two "N's" (Hannukah), or ending with just an "a" (Channuka). The only thing you have to do is make sure there's 8 letters in the spelling (for the 8 days of Hannukah). I'm a wealth of information this morning.

Last night - for the first night of Hannukah 2011 - I made 2 batches of latkes. I went the traditional route because, well, you just sort of have to. They're so good. For the second batch I made zucchini, bacon, leek latkes.

Ok, I know I know. How did I put bacon in a Jewish latke? Our guests asked us that same exact question. I mean, that's just soooo not kosher. Well, I don't keep kosher and bacon tastes pretty awesome. Plus, I was taking "chef liberties," which I've decided is my new response to any sort of "why would you add that ingredient?"

The zucchini latkes turned out a bit flimsy in consistency, but seriously addictive in taste (it's the bacon!). But I updated the recipe below and crosschecked it against Smitten Kitchen's zucchini fritters recipe to ensure that your zucchini latkes are a bit more stable. I'm nice this morning. It's the Hannukah bug.

Oh, one other comment. In regards to the toppings for your latkes -  Hannukah has brought about a strong divide of people. The sour cream people and the apple sauce people. I choose both! There's no other way to do it. Top your latke with a dollop of sour cream and a smidge of apple sauce. You'll never look back.

Traditional Latkes
makes about 10 medium sized latkes

5 russet potatoes
1 medium yellow onion
4 T chopped thyme
1 t pepper
2 T salt
1 egg
about 4 T flour
Liberal amounts of canola/vegetable oil

Peel potatoes. Shred potatoes. Place shredded potatoes in a thin dish towel. Squeeze out all excess liquid. And then try squeezing them again. (You want these potatoes seriously dry). Place the shredded potatoes back in a bowl. Shred onion into mixture. Add thyme, pepper, salt, and egg. Mix thoroughly. Add flour - a tablespoon at a time. You want the mixture to be hearty and stick together, but not gummy. It should take about 3-4 tablespoons of flour.

Pour a 1/4 inch layer of oil in a pan and turn to medium high heat. Once oil is hot, place about 1/2 cup portions of the mixture in the oil. Press down slightly with a metal spatula. Once the latke is golden brown (about 5 minutes), flip to the other side and continue to cook until golden brown (about another 3-4 minutes). Remove from pan and place on a plate lined with paper towel.

Zucchini, Bacon, and Leek Latkes
makes about 10 medium sized latkes

4 medium zucchinis
1 leek
12 strips bacon
1 t pepper
2 T salt
1 egg
about 1/4 cup flour
Liberal amounts of canola/vegetable oil


Shred zucchini. Place shredded zucchini in a thin dish towel. Squeeze out all excess liquid. And then try squeezing them again. (You want the zucchini seriously dry). Place the shredded zucchini back in a bowl.

Cook up the bacon until just slightly crispy. Put bacon on a plate with a paper towel to drain off some oil. Keep remaining oil in the pan. Chop bacon into small bits. Add into zucchini mixture.

Slice leek in half lengthwise. Slice each half into little strips. Rinse thoroughly. Add leeks to pan with bacon oil carefully. Do not turn on the heat. Let leeks slightly wilt (less than a minute). Drain leeks on a paper towel and add to the zucchini mixture.

Add in salt, pepper, and egg. Add flour - a tablespoon at a time. You want the mixture to be hearty and stick together, but not gummy. It should take about 1/4 cup of flour.

Pour a 1/4 inch layer of oil in a pan and turn to medium high heat. Once oil is hot, place about 1/2 cup portions of the mixture in the oil. Press down slightly with a metal spatula. Once the latke is golden brown (about 5 minutes), flip to the other side and continue to cook until golden brown (about another 3-4 minutes). Remove from pan and place on a plate lined with paper towel.