It’s the festival of lights, also known as Chanukah, and that means it’s time to celebrate an event in Jewish history.
During this holiday we celebrate a great miracle that happened in history. The miracle goes something like this: The temple was destroyed. In the rubble a small amount of oil was found that would typically burn for only one day, and it burned for eight whole days. We celebrate the great miracle of Chanukah with these traditional starchy pancakes, also known as potato latkes. It’s because they are cooked in oil. Latkes are a Yiddish/Russian word meaning “little pancake.”
Latkes are really easy to make; you just need to shred the potato, blend the ingredients, and fry! It’s as simple as that. These are also so easy to customize. Just mix in whatever else you like (shredded carrots, shredded zuchini, etc) to have a latke that suites your tastes. It is traditional for latkes to be served with a dollop of sour cream or with a side of apple sauce. For this recipe, we created a honey apple dipping sauces thats more on the sweet side than savory.
Adapting these Potato Latkes
Any recipe does not reach true perfection until you’ve added your own touch to it. At Waxing Kara Honey House, we encourage you to play with your food. Change up this recipe. Here are some ideas:
- Latkes can be essentially be made with any vegetable – zucchini works well!
- Blend in a little minced garlic
- If you like spice, add some red pepper flakes into the potato blend before frying
- Add color with a little shredded carrot
If you decide to make our latkes, or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!
Potato Latkes with Honey Apple Sauce
FOR THE LATKES
- 3 large russet potatoes peeled
- 2 large eggs whisked
- 1/4 c finely chopped onion or more as needed
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. black pepper ground
- 2 tbsp. flour or more as needed
- 6 tbsp. oil for frying
FOR THE HONEY APPLE SAUCE
- 4 medium apples peeled, cored, and sliced
- 1/2 c Waxing Kara Honey
- 1/4 c water
- 2 tbsp. lemon juice
- 1/2 tsp. cinnamon
- 1 pinch salt
Peel the potatoes and grate them on a box grater. Wrap grated potatoes in cheese cloth or kitchen towel and remove as much liquid as possible by squeezing the pouch.
In a large glass bowl add potatoes with egg, onions flour, salt and pepper. Mix well.
Allow to sit for 15 minutes in fridge while you prepare the honey apple sauce.
Combine apples, water, honey, lemon juice, cinnamon, and salt in a dutch oven over medium heat until the apples are coated with all ingredients. Cover and cook for 20 minutes or until the apples are tender. Mash and stir the cooked apples with a whisk until smooth.
In a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 2 to 3 minutes each side or until crisp on the outside and golden brown.
Serve with honey applesauce on the side.
Any leftover applesauce transfer to an airtight container. Store in the refrigerator for up to one week.