Ny Times Potato Latkes

Latkes are the food most traditionally associated with Hanukkah.

Ny times potato latkes. Do not use olive or any nut-based oil as this will change the flavor. Matt Roth for The New York Times When he was growing up his mother would make potato pancakes the first and the last three nights of the holiday. Warm the oil on high heat in a very large heavy cast iron or nonstick skillet until a drop of batter sizzles in the hot oil.

Grate onion or pulse in food processor. Peel and quarter onion. Drop the batter by large spoonfuls flatten then slightly.

Squeeze the towel until there is very little liquid left in the potatoes. Drain the liquid and add the potatoes and onions back into the bowl with the white starchy solid. 3 Peel and wash the potatoes.

1 Preheat the oven to 350F. Heat the oil or butter over. Heat oil to around 350 degrees before adding latkes.

Perfect for Hanukkah or any time of year these latkes bring out. Johnny Miller for The New York Times. Johnny Miller for The New York Times.

Preheat oven to 500 degrees. As our friend Joan Nathan queen of American Jewish cooking put it in the New York Times The point of latkes at Hanukkah is not the potato but the oil. Selected for Oprah Magazines Holiday O List 2010 and 2014 Real.