RECIPE MAGIC!

 LACY LATKES

The story of Hanukkah celebrates the miracle of olive oil, when a day’s worth of oil burned for eight days. Today, the holiday is marked by lighting menorahs and preparing traditional foods such as latkes, a simple potato pancake that welcomes variation without losing its meaning. Whether classic or sharpened with a finely diced dill pickle addition, latkes remain a celebration of olive oil and the role it plays in both tradition and cooking.

INGREDIENTS:

3 medium russet potatoes, peeled & grated
1 medium onion, grated
2 large eggs, beaten
3 tbsp all purpose flour
1/2 tbsp sea salt
1/4 tsp freshly ground pepper
1/2 - 3/4 cup extra virgin olive oil

DIRECTIONS:

Peel potatoes and coarsely grate or use a food processor. Place them in a bowl of cold water. Drain and squeeze out liquid. Transfer them along with grated onion, eggs, flour, salt and pepper and mix well. In a large non-stick frying pan add oil to a depth of 1/4 inch. Heat oil on medium to medium-high heat. Add a generous tbsp of the mixture to hot oil or more if you wish larger latkes. Fry until golden brown, about 3-5 minutes per side. Repeat with remaining batter adding more oil as needed. Remove latkes to a plate lined with paper towel. Serve immediately.  If made in advance you can reheat in 400 degree oven. Serve with Pomegranate sauce and sour cream.

DILL PICKLE VARIATION (OPTIONAL)

For a briny twist, add very finely diced dill pickles to the batter. Split the pickles lengthwise, remove and discard the soft, seeded centre, then dice only the firm outer flesh very finely so it disperses evenly through the potato rather than sitting in chunks. After dicing, press the pickles firmly between paper towels to remove surface moisture.

Add 2–3 tablespoons well-dried, finely diced pickle to the batter just before frying and reduce the salt slightly. This allows the flavour to infuse the latke as it cooks, sharpening the potato while keeping the texture crisp and lacy. Fry as directed.

FOR SERVING:

  • 1 cup Pomegranate dark balsamic heated on low until reduced by half
  • 1 cup sour cream for garnish