Repost: Secretary Leslie Richards’ Latke Recipe for Hanukkah
By: Leslie Richards, Secretary of Transportation
December 17, 2016
With Hanukkah starting on December 24, we’re reposting Secretary Richards’ blog about her family latke recipe. Chag Sameach!
On Hanukkah, those of the Jewish faith celebrate by lighting the menorah and eating traditional fried foods like latkes, which alludes to the significance of oil to the eight-day celebration. My family is big latke fans — our dog’s name is even latke! Every Hanukkah, I make this recipe for my family and friends, and am sharing it with my fellow Pennsylvanians this year so they can enjoy them as much as us. Chag Sameach!
Leslie’s Latke Recipe
Servings: Makes about 20 3-inch latkes
2 extra large eggs
1/3 cup of beer
½ cup of all-purpose flour
1 tsp kosher salt
pinch of fine ground black pepper
¼ of a Spanish onion, grated
1 ½ pounds of Yukon Gold potatoes, peeled and grated
1 ¼ cup of light vegetable oil for frying
applesauce and sour cream for toppings
1. Whisk together eggs, beer, flour, salt and pepper
2. Add the onion and the potatoes to the batter
3. In a large skillet, heat ½ inch oil over moderately high heat
4. Drop 2 tablespoons of batter (approximately 3 inches in diameter) in oil, turning them once, for 4-5 minutes, or until golden brown
5. Drain on paper towels
Serve with applesauce and sour cream.
Best if prepared right before eating. If you need to prepare them ahead of time, they can be frozen. To reheat, lay out on parchment in a pan and freeze (single layer). Warm in 300 degree oven directly from freezer to oven.
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